Potage Garbure Crécy (Carrot Garbure with Gratinated Croûtons)

Ingredients

• 250 grammes red of carrots
• salt
• sugar
• butter
• round croûtons fried in butter
• grated cheese
• slightly fatty soup stock
• Consommé

Instructions

1. Shred the red of the carrots, season with salt and sugar, and stew in butter until completely cooked.
2. Reduce the carrots to the consistency wanted for garnishing the croûtons.
3. Garnish the round butter-fried croûtons with the carrot, dust the surface with grated cheese and gratinate.
4. Arrange the croûtons in a cocotte, moisten with slightly fatty soup stock, and set to simmer in the warming oven for a quarter of an hour.
5. Serve the necessary quantity of Consommé at the same time.