Purée of Carrot Soup (Potage Crècy) Makes: 3 qts.
Nothing warms a body better on cold winter days than a bowl of hot, creamy, savory soup! This was the first soup I learned to make in culinary school and it has been my favorite ever since.
2 oz. butter
2 lb. carrots, small dice
½ lb. onions, small dice
2 ½ qt. chicken stock
½ lb. potatoes, small dice**
Salt and White pepper to taste
¾- 1 cup hot cream, optional
- Heat the butter in a heavy saucepot overly moderately low heat.
- Add carrots and onions, and sweat the veggies until they are about half cooked. Do not let them brown.
- Add the stock and potatoes. Bring to a boil.
- Simmer until the veggies are tender.
- Purée the soup by passing it through a food mill or by using an immersion blender.
- Bring the soup back to a simmer. If necessary, add more stock to thin the soup to the proper consistency.
- Season to taste.
- If desired, finish the soup with a drizzle of hot (but not boiling) cream at the time of service.
Textbook Note: **Rice may be used instead of potatoes as a binding agent. Use 8 oz. of raw rice in place of 1 lb. potatoes. The soup must be simmered until the rice is very soft.
Inner Chef Notes:
1. Adding the warm cream will make all the difference in the world (or so I think). It adds such a depth of flavor to the soup.
2. My daughter brought to my attention that bacon was missing from the soup, so to rectify that situation; I sprinkled crumbled crispy bacon on top….she was right!
3. The difference in color came from actually using a blender after the soup had cooled. My veggies didn’t cook long enough so there was some texture to the soup even after running it through the food mill twice. But one shot with the blender on purée and it was perfect.
4. Make sure to use chicken STOCK; the amount of fat that you will get from the broth could ruin your soup. This time around, I actually used 50/50 and it turned out a little fatty.
This recipe was taken from the culinary textbook; Professional Cooking 7th Edition.