Wednesday, September 8, 2010

Potage de Crécy

Four French words for soup: consommé, potage, soupe and bisque.

Potage de Crécy is a creamy carrot soup from the town Crécy, although nobody seems to be sure from which Crécy (there are several towns named Crécy in France).

Sauté onion, carrot and a potato in butter or an olive-butter mixture. Instead of onion you can use leek. Sauté for 5 minutes. I used just one potato, some recipes state the same amount of potato's as carrots. You can also add a little rice.

Add chicken stock and thyme and simmer for 30 minutes. De KleinsteSoepfabriek sells an excellent chicken stock.

Cool and puree.

Bring to taste with double cream*, lemon juice and nutmeg. Season with salt and pepper. Garnish with fresh parsley or thyme.

*) Due to the awful 'low fat craze' double cream is difficult to get in The Netherlands. I used slagroom.

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