POTAGE CRéCY

Potage Crécy image

Yield makes 4 servings

Number Of Ingredients 9

3 tablespoons butter
2 shallots, sliced
1 pound carrots, roughly chopped or grated
1 large baking potato, like Idaho or russet, peeled and roughly chopped or grated
Salt and black pepper to taste
2 teaspoons sugar
5 cups chicken or vegetable stock, preferably homemade (page 160 or 162)
1/2 cup crème fraîche or sour cream, optional
1/4 cup chopped fresh chervil or parsley leaves for garnish

Steps:

Melt the butter in a large saucepan over medium heat. Add the shallots, carrots, potato, salt, pepper, and sugar and cook, stirring occasionally, for about 15 minutes, until the carrots begin to break down. Add the stock, raise the heat to high, and bring the mixture to a boil. Turn the heat to low and simmer for about 15 minutes.
Using a food mill, an immersion blender, or an upright blender, puree the mixture until smooth, working in batches if necessary. (In this as in every instance, take care when pureeing hot liquid; it's 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.)
To serve hot, reheat the soup in the saucepan. To serve it cold, refrigerate, covered, for at least 2 hours. Stir in the crème fraîche or sour cream if you're using it, then garnish with chervil and serve.