Seasonal local food recipe No.129: Potage CrecyPosted on January 14th, 2012 No comments
Potage Crecy is a classic French soup which, characteristically, is thickened with rice. I always use arborio (risotto) rice, as I think it enhances the texture. The thyme is most important to the flavour and it tastes even better if made with homemade chicken stock.
This recipe is adapted from two versions by Jane Grigson in her Good Food and her Vegetable Book.
Preparation time: 10 minutes
Cooking time: 30 minutes
1 medium onion, chopped
500g carrots, sliced
1 heaped tablespoon rice
1 litre chicken or vegetable stock
Sprig of fresh thyme
Salt, pepper, chopped parsley
Soften the onion in the butter over a low heat so the onion doesn’t colour. Add the carrots, put a lid on the pan and let the contents sweat for 5 minutes or so. Stir in the rice and allow it to absorb the juices.
Pour in the stock, add the thyme and cook gently for about 20 minutes. Remove the thyme stalk and liquidise the soup. Check the seasoning and sprinkle with chopped parsley before serving.
More carrot recipes from Camel CSA
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