Soup Recipes > Cressy Soup

This recipe is part of the October 2009 Recipes Menu


Starter - Cressy Soup
Main Course - Sausage and Onion Pie
Dessert - Apple Charlotte

How to make cressy soup:
A colourful, traditional carrot soup recipe which is economical to make and very tasty. Cressy probably refers to a battle which took place in Crécy in 14th century France.



Ingredients

Cressy Soup
4 large carrots, peeled and sliced
1 medium onion, peeled and finely chopped
2oz dripping or butter
1 tablespoon flour
2 pints chicken stock
bunch of herbs of choice including parsley
salt and pepper
(see measure conversions for more information)

Method

- Melt the fat over a low heat.
- Cook the carrots and the onion in the fat for about 10 minutes.
- Add the stock and the bunch of herbs.
- Allow to simmer gently for about 20 minutes.
- Remove the herbs.
- Press the soup either through a sieve or use a blender to create a fine textured soup.
- Return to saucepan.
- Blend flour to a smooth paste with a little water.
- Add to the soup.
- Bring to the boil and simmer for a further 5 minutes.
- Season and serve.


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A topic being discussed at the moment on our forum:

Problems with black currant jelly

Sun Feb 28, 2010 8:16 pm // 4 comments // Robin


Hello everybody,
I made some black currant jelly recently using two pans. One pan produced excellent results, 8lb of nice firm jelly. The other pan's contents, of around 7lb, have not set. Both pans were treated identically. I have looked through my collection of cookery books and found no help, does anyone know of any way of rescuing this jelly as it goes against the grain to ditch it?
Robin.