Recipe: Carrot Soup à la Crécy

Name: Mon potage crecy
Prep time: 45 min
Cook time: 30 min
Total time: 135 min
Yield: 6 portions
Ingredients: 800 g de jeunes carottes de Créances si vous trouvez épluchées et taillées en gros dés+ 1 petite taillée en julienne fine juste tombée au beurre1 oignon jaune épluché et taillé en gros dés2 belles grosses pommes de terre \\"bintje\\"épluchées et taillées en gros dés10 cl de crème entière liquide 30%un peu de fleur de thym 1 feuille de lauriersel fin et une cuiller à soupe de raz el hanout*un peu de gingembre au vinaigre taillé en minusculesfines herbes80 g de beurre fermier 1/2 sel.

By chef patrick ★ ★ ★ ★ ★ 4.1/5 (13 reviews) Starters

Prep 45 min

Cook 30 min

Rest 1h

Total 2h15

Servings 6 serv.

Ingredients for 6 servings

Carrot Soup à la Crécy for 4 to 6 people :

800g of young carrots, peeled and cut into large dice
1 small carrot cut into fine julienne, briefly sautéed in butter
1 yellow onion, peeled and cut into large dice
2 large "Bintje" potatoes, peeled and cut into large dice
10 cl of heavy cream (30% fat content)

A pinch of thyme

1 bay leaf

Fine salt and a tablespoon of raz el hanout*

A bit of ginger pickled in vinegar, finely chopped

Fresh herbs

80g of unsalted farm butter

Step-by-step directions

1- in a thick-bottomed saucepan, melt your butter and then add the diced carrots and onions. Season with salt and add the raz el hanout. Cover and let them gently sweat, covered, for 10 minutes.

2- Next, add 2 liters of water, thyme, and bay leaf to the pot. Season with salt (not too much) and add your diced potatoes. Cook for approximately 20 minutes.

3- Blend the entire mixture, strain it through a fine mesh sieve (chinois), then bring it back to a boil while adding the cream. Allow it to reduce for another five minutes.

4- Plate the soup in beautiful deep plates, in the center of which you have added a bit of ginger, some sautéed carrots, and a sprinkle of fresh herbs.

Enjoy your flavorful Carrot Soup à la Crécy!

Potages Potage crécy