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Puree Crecy (Cream Of Carrot Soup)

This contemporary version of the classic Auguste Escoffier soup was worked out by Donald Sidevy, executive chef of the Carnegie Cafe. It was served at the soup tasting.

1/4 pound butter

7 cups diced carrots

1 1/2 cups diced onions

1 1/4 cups diced celery

2 tablespoons ginger root, minced

1 teaspoon white pepper

1 tablespoon salt

2 quarts vegetable stock (a good place for a lightened garlic broth)

3/4 cup jasmine rice

14 ounces (2 cups minus 2 tablespoons) heavy cream

Melt butter in a saucepan. Saute diced vegetables until softened.

Add ginger root, pepper and salt. Let stew for a few minutes.

Moisten with stock. Add rice.

Cook for 50 minutes on simmer, until rice is very soft.

Pulse in a blender or puree with an immersion blender.

Add cream and reheat but do not boil. Serves 16.

Note: Any leftover portion can be frozen without the cream.

Thursday, February 14, 2002

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