Potage Crecy

Name: Potage Crecy
Ingredients: 3 tablespoons butter; 2 shallots, sliced; 1 lb carrot, roughly chopped (or grated); 1 large baking potato, peeled and roughly chopped (or grated); salt, to taste; black pepper, to taste; 2 teaspoons sugar; 5 cups chicken stock (preferably homemade) or 5 cups vegetable stock (preferably homemade); 1/2 cup creme fraiche or 1/2 cup sour cream; 1/4 cup chopped fresh chervil or 1/4 cup fresh parsley leaves

10 ingredients

8 steps

Ingredients

3 tablespoons butter
2 shallots, sliced
1 lb carrot, roughly chopped (or grated)
1 large baking potato, peeled and roughly chopped (or grated)
salt, to taste
black pepper, to taste
2 teaspoons sugar
5 cups chicken stock (preferably homemade) or 5 cups vegetable stock (preferably homemade)
1/2 cup creme fraiche or 1/2 cup sour cream
1/4 cup chopped fresh chervil or 1/4 cup fresh parsley leaves

Directions

1

Melt the butter in a large saucepan over medium heat.
2

Add the shallots, carrots, potato, salt, pepper, and sugar, and cook, stirring occasionally, for about 15 minutes, until the carrots begin to break down.
3

Add the stock, raise the heat to high, and bring the mixture to a boil.
4

Turn the heat to low and simmer for about 15 minutes.
5

Using a food mill, an immersion blender, or an upright blender, puree the mixture until smooth, working in batches if necessary (be careful, mixture is hot).
6

To serve hot, reheat the soup in the saucepan.
7

To serve it cold, refrigerate, covered, for at least 2 hours.
8

Stir in the creme fraiche, then garnish with the chervil and serve.