Cookin’ with THE CHRONICLE

This soup is delicious and very easy to make ahead and reheat when ready to serve. Just don’t boil it after adding cream as it will curdle. And…it’s good for you!

Potage Crécy

Cream of Carrot Soup

2 Tbsp. butter ¼ cup chopped onion 3 cups finely chopped carrots 4 qts. chicken stock 2 tsp. tomato paste 2 Tbsp. uncooked white rice

salt

white pepper ½ cup heavy cream 1 Tbsp. butter, softened 10 to 12 carrot curls for garnish

Melt butter in 3-quart saucepan. Stir in onions and cook gently until soft. Add carrots, chicken stock, tomato paste and rice. Simmer, uncovered for 30 minutes. Purée soup in a blender or processor and pour into clean saucepan. Season to taste with salt and pepper. Add cream. When ready to serve, reheat to just below boiling point. It will curdle if it boils. Stir in softened butter. Garnish with carrot curls. 4-6 servings.