Creamy Carrot Delight (Potage Crécy)
Creamy Carrot Delight is a homage to the exquisite carrots cultivated in the renowned Crécy region of France, famed for their exceptional sweetness and flavor. This velvety soup not only warms the body but also brings a touch of culinary elegance to your table. Traditionally enjoyed in England on the anniversary of the Battle of Crécy, this comforting dish is perfect for any occasion. Enhanced with a rich creaminess and a hint of tomato, it creates a delightful balance of flavors that both children and adults will love. A bowl of this vibrant orange soup is not just food; it’s a cozy embrace on a chilly day, making it a must-try for anyone who appreciates hearty vegetable dishes.
N/A
Servings
167
Calories
11
Ingredients
Ingredients
butter
2 tablespoons (melted)
onion
1 cup (minced)
carrots
3 cups (minced)
chicken broth
1 quart (none)
tomato paste
3 teaspoons (none)
white rice
2 tablespoons (uncooked)
salt
to taste (none)
black pepper
to taste (none)
heavy cream
1/2 cup (none)
butter
1 tablespoon (softened)
carrot curls
12 (optional for garnish)
Instructions
1
In a large, heavy-duty Dutch oven, melt the butter over medium heat. Add the minced onions and sauté for about 5 minutes until they are golden and fragrant.
2
Stir in the minced carrots and cook for an additional 5 minutes, allowing them to soften slightly.
3
Pour in the chicken broth, then add the tomato paste and uncooked white rice. Bring the mixture to a gentle simmer and let it cook uncovered for 30 minutes, or until the carrots are tender.
4
Once the vegetables are softened, carefully transfer the soup to a blender in small batches. Blend until smooth and creamy, then return the puree to the Dutch oven.
5
Season the soup with salt and black pepper to taste, and gently stir in the heavy cream. Allow the soup to simmer for another 10 minutes to meld the flavors.
6
Finally, stir in the softened butter for added richness. To serve, ladle the soup into bowls and garnish each with two whimsical carrot curls for an elegant touch.
Nutrition Information
9.3g
Fat
15g
Carbs
4.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Potage Crécy?
Potage Crécy is a classic French creamy carrot soup named after the Crécy region, which is famous for its sweet carrots.
Why is this soup historically significant?
It is traditionally served in England on the anniversary of the Battle of Crécy.
How many calories are in one serving of this soup?
There are approximately 167 calories in a serving.
What gives the soup its velvety texture?
The combination of blended carrots, white rice, and heavy cream creates its signature smooth texture.
Can I make this recipe vegan?
Yes, by substituting the butter with oil, the chicken broth with vegetable broth, and the heavy cream with coconut milk.
Is this carrot soup gluten-free?
Yes, this recipe is naturally gluten-free as it uses rice as a thickener instead of flour.
How long does it take to cook the soup?
The soup requires about 10 minutes of sautéing, 30 minutes of simmering, and a final 10 minutes of melding.
What is the purpose of adding white rice?
Uncooked white rice acts as a natural thickening agent that becomes creamy when blended with the other ingredients.
Can I use brown rice instead of white rice?
Brown rice is not recommended as it takes much longer to cook and may result in a grainier texture.
Why is tomato paste included in a carrot soup?
Tomato paste adds a subtle depth of flavor and a slight acidity that balances the sweetness of the carrots.
How do I make the carrot curls for garnish?
Use a vegetable peeler to create thin ribbons of carrot and soak them in ice water to make them curl.
What should I do if I do not have a standard blender?
An immersion blender can be used directly in the Dutch oven to puree the soup until smooth.
How much fat is in this recipe?
Each serving contains approximately 9.3 grams of fat.
Can I freeze Potage Crécy?
Yes, but it is best to freeze it before adding the heavy cream to prevent the texture from changing upon thawing.
How should I store leftovers?
Store any remaining soup in an airtight container in the refrigerator for up to 3 to 4 days.
Can I use vegetable broth instead of chicken broth?
Absolutely, vegetable broth is a great alternative and will maintain the soup's vegetarian-friendly status.
Is this soup suitable for children?
Yes, children usually enjoy the naturally sweet flavor and the smooth, creamy consistency.
What is the best way to reheat the soup?
Reheat it gently over low heat on the stove, stirring frequently to ensure the cream does not separate.
How much protein is in a serving?
Each serving provides about 4.3 grams of protein.
What does 'mounting with butter' at the end do?
Adding cold or softened butter at the end provides a rich flavor and a glossy finish to the soup.
Can I add other vegetables to this soup?
Yes, leeks or potatoes can be added during the sautéing stage for additional layers of flavor.
How many grams of carbohydrates are in a serving?
There are 15 grams of carbohydrates per serving.
Is this soup better served hot or cold?
This soup is traditionally served warm, making it a perfect comfort food for chilly days.
What kind of onions should I use?
Standard yellow or white onions work best for their balanced sweetness when sautéed.
Why must I blend the soup in small batches?
Blending hot liquids in small batches prevents pressure buildup in the blender, which could cause the lid to pop off.
Can I use half-and-half instead of heavy cream?
Yes, you can use half-and-half, though the soup will be slightly less rich and thick.
What is the total number of ingredients needed?
The recipe requires 11 specific ingredients, including the garnish.
How do I know when the carrots are ready to be blended?
The carrots are ready when they are fork-tender and the rice is fully cooked after 30 minutes of simmering.
Can I make this soup ahead of time?
Yes, you can prepare the base ahead of time and add the final cream and butter just before serving.
What are the primary flavor profiles of this dish?
The primary flavors are sweet carrot, savory onion, and rich cream with a hint of tomato acidity.