Purée à la Crécy (Carrot Purée)

Ingredients

• the red of 5 or 6 carrots
• a strong pinch of salt
• a pinch of powdered sugar
• butter
• 1 medium onion
• a sprig of thyme
• 1 litre Consommé blanc
• 125 grammes rice
• 2 décilitres Consommé

Instructions

1. Slice the red of 5 or 6 carrots into shavings to obtain 600 grammes; in the early-vegetable season the carrots may be sliced whole.
2. Season with a strong pinch of salt and a pinch of powdered sugar.
3. Stew them in butter with 1 medium chopped onion and a sprig of thyme.
4. Moisten with 1 litre of Consommé blanc, add 125 grammes of rice, and cook gently.
5. Pass through a tammy cloth.
6. Bring to the correct consistency with 2 décilitres of Consommé and butter at the moment of serving.