Crecy, an old French battlefield, afterwards turned into market gardens became noted again for the production of the carrot, a vegetable more highly valued before the introduction of the beet than it is now, but still one of the main-stays of the French cook. So persistently do these old names cling that but recently a cook contributing a receipt to a New York journal, told his readers to take some Crecy carrots and do thus and so. It is to be hoped they got some.

To make the soup, take soup stock and boil carrots and corned beef in it and a few other soup vegetables for seasoning. Take out the meat and pass the carrots along with the stock through a seive. Skim well, add a small amount of flour or starch thickening to keep the puree (pulp) from settling to the bottom; season and serve like bean soup, with crusts in the plate.