Potage Crecy

Directions

1. 1
   Melt the butter in a large saucepan over medium heat.
2. 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. 3
   Add the stock, raise the heat to high, and bring the mixture to a boil.
4. 4
   Turn the heat to low and simmer for about 15 minutes.
5. 5
   Using a food mill, an immersion blender, or an upright blender, puree the mixture until smooth, working in batches if necessary.
6. 6
   (In this as in every instance, take care when pureeing hot liquid; its best, if you have the time, to let the mixture cool to room temperature before pureeing; or cover and refrigerate for up to a couple of days before pureeing.)
7. 7
   To serve hot, reheat the soup in the saucepan.
8. 8
   To serve it cold, refrigerate, covered, for at least 2 hours.
9. 9
   Stir in the creme fraiche or sour cream if youre using it, then garnish with chervil and serve.