Potage Crecy

1. 1

   Melt the butter in a large saucepan over medium heat.

2. 2

   Add the shallots, carrots, potato, salt, pepper, and sugar and cook, stirring occasionally, for about 15 minutes, until the carrots begin to break down.

3. 3

   Add the stock, raise the heat to high, and bring the mixture to a boil.

4. 4

   Turn the heat to low and simmer for about 15 minutes.

5. 5

   Using a food mill, an immersion blender, or an upright blender, puree the mixture until smooth, working in batches if necessary.

6. 6

   (In this as in every instance, take care when pureeing hot liquid; its 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.)

7. 7

   To serve hot, reheat the soup in the saucepan.

8. 8

   To serve it cold, refrigerate, covered, for at least 2 hours.

9. 9

   Stir in the creme fraiche or sour cream if youre using it, then garnish with chervil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.