Soup Crecy

Course : French
Serves: 4
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1 pound carrots -- sliced
3 tablespoons butter
4 large potatoes -- peeled and quartered
1 tablespoon salt
6 cups water
1 piece sugar lump
1 tablespoon finely chopped parsley
4 slices French bread -- diced, and fried in butter

Preparation / Directions:

In kettle or large saucepan, combine carrots and 2 tablespoons butter. Cover and cook over low flame for 20 minutes. Add potatoes, salt, water, and sugar. Bring to boil. Cover and simmer for 45 minutes. Strain, reserving liquid. Mash vegetables. Stir cooking liquid into mashed vegetables and return to pan. Bring to boil and simmer for 15 minutes. Off fire, add remaining butter cut into small pieces, stirring until butter is melted and well blended. Sprinkle with parsley. Serve hot with fried, diced French bread. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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