Recipes > Soup > Crecy Soup

Crecy Soup


  • 3 pints Brown Soup Stock
  • 2 cups chopped carrots
  • blade of mace
  • 4 tablespoons butter
  • 4 tablespoons flour
  • salt and pepper


Wash and scrape carrots; cut off the darker part, and chop fine or force through meat-chopper. Cook with one-half the butter fifteen minutes. Add stock and mace, and cook slowly forty-five minutes. Strain, and rub carrots through sieve. Melt remaining butter, add flour, and pour on gradually hot stock. If a more delicate soup is desired, substitute White Stock and cream for Brown Stock, using one quart stock and one cup cream or milk.


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The Boston Cooking-School Cook Book (1896).

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