Garbure Soup, Crécy Style

Ingredients

• 250 grams carrots, red part
• salt
• sugar
• butter
• rounds of bread, fried in butter
• grated cheese
• fond de potage (cooking stock from soup base)

Instructions

1. Slice the carrot into fine shreds. Season with salt and sugar, then braise gently in butter until completely tender.
2. Reduce the cooked carrots to the desired consistency for binding a garnish, then use this purée to fill rounds of bread that have been fried in butter.
3. Sprinkle the surface of each croûton generously with grated cheese. Gratiner (brown under heat) until golden. Place in a cocotte, pour over lightly rich fond de potage, and allow to simmer gently in a warm oven (mitonner à l'étuve) for about 15 minutes.
4. Serve alongside the appropriate quantity of consommé (clear beef stock).