Cressy Soup



Cressy Soup
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Catherine Callbeck Dalgairns, “The Practice of Cookery Adapted to the Business of Every-day Life”
Cressy Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Catherine Callbeck Dalgairns, “The Practice of Cookery Adapted to the Business of Every-day Life”
Ingredients
  • 2 large onions peeled and sliced
  • 1/8 lb. unsalted butter ½ stick
  • 4 carrots peeled and sliced thick
  • 1 quart low-sodium chicken broth
  • ¼ tsp. grated lemon peel
  • ¼ tsp. dried thyme
  • ¼ tsp. dried marjoram
  • black pepper to taste
  • salt to taste
  • pinch of mace
  • pinch of cloves
  • boiled white rice for serving
Servings:
Units:
Instructions
  1. Sauté the onions until light brown in a soup pot with the butter. Bring the carrots to a boil in the chicken stock, then simmer them until quite soft; puree them with the onions and the broth in which the carrots were cooked.
  2. Add the herbs, pepper, salt, mace, and cloves; let the soup simmer about half an hour, stirring. Put a little dry boiled rice in a warm tureen and serve the soup over it.
Recipe Notes

This is a fairly plain version of Soupe Crécy; modern recipes for this soup usually include cream. Of course, you could stir in one cup of cream at the end for a velvety texture and elegant finish, but what about your New Year’s resolutions?

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