Potage Crécy (Potage Crécy)
Overview
Potage Crécy is the classic French carrot soup, smooth, sweet and bright orange. Sliced carrots and onion are cooked gently in butter, then simmered in broth with a little rice or potato, which thickens the soup once it is puréed. A pinch of sugar may be added to bring out the sweetness of the carrots. The soup is blended until velvety and finished with a knob of butter or a spoon of cream. It is served with croutons fried in butter and a little chopped chervil or parsley. The taste is mild, rich and naturally sweet.
History
In French cooking any dish called à la Crécy contains carrots. The name refers to Crécy-la-Chapelle, a town east of Paris once famous for growing very sweet carrots, though some link it to the battle of Crécy. The soup appears in classic French cookbooks from the nineteenth century, including those of Auguste Escoffier, and it is still a favourite family soup in France.
Main ingredients
Carrots, onion, potato or rice, butter, vegetable broth, cream or chervil. The soup is built on carrot purée and is usually served hot. Diet: vegetarian; not usually gluten-free.
Explore: Potato soups · Rice soups · More soups from France
Recipe
Method
- 110 min
Cook the carrots and onion in half the butter for 10 minutes without colouring.
- 225 min
Add the potato or rice and the broth and simmer for 25 minutes.
- 3
Blend until smooth and season with salt and a pinch of sugar.
- 4
Stir in the rest of the butter or a little cream.
- 5
Serve with croutons and chervil.
- ✓
Serve. About 50 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
