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The Foodist: Cream of Carrot (Potage Crécy)

The Foodist: Cream of Carrot (Potage Crécy)
Cream of Carrot (Potage Crécy)

The Foodist: Cream of Carrot (Potage Crécy) is a recipe Rick found in his The Soups of France cookbook. This book is expensive, but it is also a work of art! Not one recipe so far has disappointed! So worth the $56 USD for hundred dollar meals.

Regarding the Potage Crecy, I was skeptical at first, but this soup is an aromatic and sensual pleasure. Equally good as a hot creamy soup and as a chilled gazpacho. Try it for yourself!

FRESHNESS MATTERS!

Another thing that I LOVE about this soup is that almost ALL of the ingredients came straight from the garden or from our stores! The butter and milk were bought (and I made the butter, yum!) but everything else was on hand. And that freshness is what makes this soup sing!

INGREDIENTS

  • 2 Tbs unsalted butter
  • 1 Medium-sized celery stalk, finely chopped
  • ½ tsp curry powder (optional)
  • 4 Cups finely chopped young, slender carrots
  • 2 Medium-sized waxy potatoes, peeled and diced
  • 1 tsp salt
  • 6-8 Cups water
  • 1 Cup milk (see note)
  • Freshly ground white pepper
  • 2 Tbs grated carrot, at room temperature (optional)
  • 6 tsp low-fat sour cream or crème fraîche (optional)
  • 2 large potatoes for the tiny potato croûtons (recipe follows)

DIRECTIONS

  1. Melt the butter over low heat in a heavy 4-quart soup pot. Add the celery, onion, and the curry powder, if using, and cook, stirring often, until the vegetables are soft and lightly colored, about 10 minutes.
  2. Add the chopped carrots, potatoes, salt, and 6 cups of the water and bring to a boil. Reduce the heat to very low and simmer gently, uncovered, over very low heat until the carrots are very tender, 20-25 minutes.
  3. Working with 2-3 ladlefuls at a time, purée the soup in a food processor or blender, processing each batch for at least 30 seconds and adding a little milk to each batch to achieve a creamy consistency.
  4. Return the purée to the pot and place it over low heat. Bring the soup to a simmer and add more salt and the white pepper to taste. (If curry powder has been added, use caution with the white pepper.). Add more water if the soup needs thinning.
  5. Ladle immediately into heated soup plates. If you’d like, float a spoonful of grated carrot (râpée) on each serving as garnish. For a color contrast, form a swirl of sour cream on top prior to the garnish and accompany with croûtons.

NOTE:

Chilled Cream of Carrot (Potage Crécy Glacée)
Variation: Prepare the recipe as directed, but do not reheat the puréed soup. Season as directed, transfer to a stainless -steel or glass container, cover with plastic, and refrigerate to chill thoroughly. Chill the soup plates in the freezer. Salt to taste and add lemon, if desired.

Photo courtesy Pardon Your French.

Rick served this hot first with a lovely drizzle of sour cream, the lovey tiny potato crouton Crecy and fresh parsley and it was divine. Put the sour cream in a bag with a small hole or buy squeezable sour cream or make it yourself! But it is a fabulous touch!

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