CookEat Recipe
Carrot Purée Crécy
A smooth carrot and white-broth soup finished with butter and cream, with golden croutons served separately.
Method
Steps
Step 1
Put the three pounds raw veal bones into a large food-safe stockpot with the five gallons cold water. Use equipment with room for the full batch and safe headspace. Bring to a boil and carefully skim off the scum.
Step 2
Peel the four medium carrots, two small turnips and two onions and leave them whole. Add them with the one parsley root, three leeks and two celery stalks. Cover and gently boil for four hours, skimming as needed.
Step 3
Strain the broth through clean food-safe cheesecloth. Measure two and a half quarts of the actual strained broth for this soup and keep that portion hot. Divide the unused broth into small shallow containers, cool rapidly in an ice or cold-water bath and refrigerate at 40°F or colder within two hours; freeze if keeping longer. If using chilled broth later, bring it back to a boil before use.
Step 4
Scrape and thoroughly wash the separate six medium red carrots and slice finely. Slice the remaining two onions and remaining two leeks. Gently brown these vegetables in one ounce of the butter for fifteen minutes, stirring frequently.
Step 5
Sprinkle in the two ounces flour and stir over the heat for three minutes. Pour in the measured two and a half quarts white broth. Add two parsley branches, one chervil branch, one tablespoon salt, half a teaspoon pepper and one saltspoon grated nutmeg. Mix and gently boil for forty-five minutes until the carrots are tender.
Step 6
While the soup cooks, cut the four bread slices into small squares. Heat the one tablespoon clarified butter in a frying pan and fry the bread for about five minutes, tossing frequently, until golden. Keep hot for serving.
Step 7
Press all the soup through a sieve into a clean saucepan and bring back to a boil. Add the remaining half ounce butter and one gill cream, mix thoroughly and boil for two more minutes. Serve hot with the croutons separately.
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