Recipes > Soup > Rice Soup > Potage Riz, Crey

Potage Riz, Crey


  • firm, red carrots
  • good bouillon
  • 1 cupful of cooked rice


Cut several firm, red carrots lengthwise, using only the red part. Place in a casserole with a good bouillon and allow to simmer over a slow fire. Pass through a sieve when the carrots are soft, and put back in the bouillon. Add the cooked rice, bring to a boil and serve.


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Twenty-four Little French Dinners (1919).

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