Only use the red part of the carrot for this soup; mince up two pounds of red carrots, cutting them with a knife into thin lengthwise slices. Put two ounces of butter into a saucepan on the fire, and when it begins to heat, add to it two ounces of onions, and fry for one instant; then add the red carrots and continue to fry slowly without letting it attain a color; moisten with three quarts of broth, salt; add a bunch of parsley, celery, and bay leaf, and boil until the carrots are entirely done; then put in half a pound of rice previously blanched, and cooked in consomme; drain, and mash the carrots and rice. Moisten this puree with the broth, and if it be too thick add some white broth to it; strain through a sieve or tammy, and return it to a clean saucepan; heat it to a boiling point, stirring continually, and bearing on the bottom of the saucepan with the spoon, to prevent the puree from adhering; let to boil slowly on one side of the saucepan only, for twenty minutes, removing all the scum and fat from the surface as quickly as it appears; season with salt, and sugar and when ready to serve incorporate gradually into it two ounces of fine butter, stirring the soup with a spoon until all the butter melts, and serve at the same time small quarter inch squares of bread-crumbs fried in butter.

Rice, noodles, and Japanese pearls can also be served as garnishings for Crecy soup.