“Potage Crecy a classical French soup thickened with and pureed." Crecy" is a town in France famous thier carrots.”
1hr 15mins

Ingredients Nutrition


  1. Pre-heat oven to 450°F and place oven rack in middle.
  2. In a large bowl whisk olive oil, fine herbs, salt, black pepper and toss vegetables until coated.
  3. Place vegetables in a roasting pan, reduce to 325 F and roast for 30- minutes.
  4. In a 5-quart Dutch oven melt butter, add garlic and bay leaves. Saute garlic for 2-3 minutes or until soft.
  5. Add Chardonnay wine and reduce the wine by half.
  6. Slowly stir in pastry flour and cook for 2-3 minutes.
  7. Scrape roasted vegetables into a Dutch oven and stir.
  8. Slowly whish in vegetable stock and bring to a full boil, reduce to a simmer for 30-minutes.
  9. 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.
  10. Remove from heat and discard bay leaves. Add parsley, cilantro and puree Potage Crecy with a hand blender.
  11. Season Potage Crecy to taste with sea salt, fresh ground black pepper and cayenne pepper.
  12. Serve Spicy Potage Crecy in warm soup bowls.
  13. Garnish with a dab of Creme Fraiche.

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