Potage Crécy Creamy French Carrot Soup
Potage Crécy is a smooth carrot soup made with onion, chicken stock, butter, and a little cream. The carrots give it its colour and natural sweetness, while gentle cooking and thorough blending create a soft, pourable texture. Serve it as a first course or a light lunch with bread.
Ingrédients
- 1 3/4 lb carrots weighed after peeling and trimming, cut into 1/2-inch pieces
- 1 medium yellow onion finely chopped
- 1 tbsp unsalted butter
- 4 cups prepared low-sodium chicken stock
- 1/4 cup heavy cream
- Salt and black pepper to taste
- Hot water or additional stock only as needed to adjust consistency
- Optional garnish: a little extra cream and a few fresh basil leaves
Instructions
- Prepare the carrots and onion. Warm the prepared chicken stock in a separate saucepan if desired.
- Melt the butter in a pot over medium-low heat. Add the onion and cook 4–5 minutes until softened without browning.
- Add the carrots and stir for 2 minutes. Pour in the stock, bring to a gentle boil, then simmer partially covered for 25–30 minutes, until the carrots crush easily with a fork.
- Remove from the heat and blend until completely smooth with an immersion blender. If using a countertop blender, use one approved for hot liquids, vent according to its instructions, and work in small batches. Return to the pot.
- Stir in the cream and warm gently for 2–3 minutes. Add hot water or stock as needed for a pourable texture. Taste and adjust salt and pepper.
- Serve in warm bowls with an optional light cream drizzle and basil leaves.
Vidéo
Notes
Use the package dilution when preparing stock from bouillon cubes. Do not add potato, rice, or flour to this version. Cook the carrots until fully tender before blending. Refrigerate promptly and use within 3–4 days. For freezing, freeze the blended base without cream and add cream after reheating. Nutrition excludes optional garnishes and bread.