SPICY POTAGE CRECY (CARROT)

Spicy Potage Crecy (Carrot) image

Provided by Potagekempcc

Categories Peppers

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 21

2 lbs fresh carrots (Chopped)
1 lb maui onion (Chopped)
2 serrano peppers (Chopped)
1/4 cup extra virgin olive oil
2 tablespoons fresh thyme (Chopped)
2 tablespoons winter savory (Chopped)
2 tablespoons fresh oregano (Chopped)
1 teaspoon fine sea salt
1 teaspoon fresh ground black pepper
1/4 teaspoon ground cayenne pepper
2 tablespoons unsalted butter
2 fresh garlic cloves (Chopped)
2 fresh bay leaves
2 cups white wine (Chardonnay)
2 tablespoons pastry flour
2 cups vegetable stock
4 cups heavy cream (Tempered or Warm)
1 dash fresh nutmeg (Grated)
1/4 cup fresh parsley (Chopped)
1/4 cup fresh cilantro (Chopped)
1 cup creme fraiche

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.