Creamy Carrot Soup

Name: Creamy Carrot Soup (Potage Crécy)
Prep time: 45 min
Total time: 45 min
Yield: Makes 4 servings
Cuisine: French
Ingredients: Salt and black pepper to taste; 1 large baking potato, like Idaho or russet, peeled and roughly chopped or grated; 1 pound carrots, roughly chopped or grated; 5 cups chicken or vegetable stock, preferably homemade; ½ cup crème fraîche or sour cream, optional; 2 teaspoons sugar; ¼ cup chopped fresh chervil or parsley leaves for garnish; 3 tablespoons butter; 2 shallots, sliced

Potage Crécy

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Few things are more uplifting in the dead of winter than a bowl of this bright orange soup, which is equally good served cold in the summer. Don’t overcook the carrots or you’ll lose the beautiful color.

This soup can be made ahead of time and refrigerated, then reheated if necessary.

Ingredients

3 tablespoons butter
2 shallots, sliced
1 pound ca

Europe
France
Gluten-free
Winter
Summer
Mediterranean
Soup

Method

Melt the butter in a large saucepan over medium heat. Add the shallots, carrots, potato, salt, pepper, and sugar and cook, stirring occasionally, for about 15 minutes, until the carrots begin to break down. Add the stock, raise the heat to high, and bring the mixture to a boil. Turn the heat to low and simmer for about 15 minutes.
Using a food mill, an immersio