POTAGE CRECY

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Potage crecy a la briarde.

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Potage Puree Crecy a la Briarde is a vegetarian French style made mainly with pureed fresh carrots, onions, some potato, and of course, cream and butter. This soup originated from Crecy, a town near Paris, famed for its beautiful carrots. Potage Crecy is part of Escoffier’s classification of vegetable puree-based soups.

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INGREDIENTS

• 600 g (21 oz) carrots (sliced)

• 1 small onion (sliced)

• 250 g (8.8 oz) of potatoes (cut into small cubes)

• 1 litre (4 cups) of water

• 40 g (1.4 oz) of butter

• 1 small branch of thyme

• 2 good pinches of salt

• Up to 200 ml (6.7 fl oz) of heavy cream or crème fraiche

• 4 tbsp of croutons, made from bread pieces, 1 tbsp oil and 1 tbsp butter

• Pinch of sugar

• Coriander or chervil leaves to garnish

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PROCEDURE

1. Melt the butter on low to medium heat and once melted, mix in the onions, thyme and carrots together with salt and a pinch of sugar.

2. On low heat and with the lid on cook for 5 minutes.

3. Add the cold water and potatoes and bring to a simmer. Cook, lid on, for 15 minutes until the carrots and potatoes are tender.  Whilst simmering, heat the oil and butter in a frypan and cook the bread until golden brown and then drain on a paper towel.

4. Once the potatoes and carrots are tender, remove the thyme and using a stick blender on medium speed, puree the soup.

5. Add cream and whisk in to achieve a consistency to your liking.

6. Filter into another pot through a sieve and melt in a nudge of butter and reheat to the desired temperature.

7. Pour into bowls, and garnish with the croutons and coriander or chervil leaves.

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