Best Carrot Potage Recipes

POTAGE CRéCY (FRENCH CARROT SOUP)

Steps:

• Over medium heat, melt butter in a heavy dutch oven. Stir in the onions and cook 5 minutes, until golden.
• Add carrots, broth, tomato paste and rice. Simmer 30 minutes.
• Puree in blender in small batches until smooth. Return to pan.
• Add salt and pepper and stir in the cream. Simmer for 10 minutes.
• Stir in the softened butter and serve with two carrot curls per serving.

CREAM OF CARROT SOUP (POTAGE LORRAINE)

Steps:

• Scrape the carrots, peel the onion and cut these vegetables and the celery into chunks.
• Melt the butter in a good-sized stockpot and add the vegetables. Stir and heat in the butter until they are well coated. Add the beans and stir well.
• Bring the stock to boil in a separate pan and add to the vegetables and beans. Cover and simmer, stirring occasionally, for one hour or more.
• Remove from heat, let cool slightly and pass the soup through a vegetable mill, or process, little by little, in a food processor until it is a desired consistency.
• Return to the rinsed-out stockpot and bring to a slow boil. Add cream slowly.
• Serve immediately, with a pat of butter in each soup plate.

CARROT POTAGE

Steps:

• Melt butter and sauté onion until transparent.
• Add other ingredients, bring to boil and simmer, covered for 30 minutes.
• Blend until smooth, reheat if needed.

SPICY POTAGE CRECY (CARROT)

Steps:

• Pre-heat oven to 450°F and place oven rack in middle.
• In a large bowl whisk olive oil, fine herbs, salt, black pepper and toss vegetables until coated.
• Place vegetables in a roasting pan, reduce to 325 F and roast for 30- minutes.
• In a 5-quart Dutch oven melt butter, add garlic and bay leaves. Saute garlic for 2-3 minutes or until soft.
• Add Chardonnay wine and reduce the wine by half.
• Slowly stir in pastry flour and cook for 2-3 minutes.
• Scrape roasted vegetables into a Dutch oven and stir.
• Slowly whish in vegetable stock and bring to a full boil, reduce to a simmer for 30-minutes.
• Whisk in warm cream, nutmeg and slowly bring to a full boil stirring. Reduce to a simmer and fold In crème fraiche. Simmer for 10-minutes.
• Remove from heat and discard bay leaves. Add parsley, cilantro and puree Potage Crecy with a hand blender.
• Season Potage Crecy to taste with sea salt, fresh ground black pepper and cayenne pepper.
• Serve Spicy Potage Crecy in warm soup bowls.
• Garnish with a dab of Creme Fraiche.