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Join my online French cooking classes 👨🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking Potage Crecy a la briarde is a french soup made mainly with pureed fresh carrots, onions and a bit of potatoes and of course cream and butter. This soup is part of the escoffier puree based soup which use pureed vegetables. It is a must try vegeterian soup recipe to try anytime of the year. SUBSCRIBE: https://bit.ly/2Of3oJD NEWSLETTER►https://bit.ly/2lNomli
INGREDIENTS:
600 grams carrots (sliced)
1 small onion (sliced)
250 grams of potatoes ( cut into small cubes)
1 liter of water
40 grams of butter.
1 small branch of thym
2 good pinch of salt
up to 200 ml of heavy cream or creme fraiche
4 tablespoons of croutons
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Mathieu… t'as déjà fait une crème de tomates?
Not even a pinch of pepper?
Really?
Also carrots are soooo sweet when using that quantity, so I don't comprehend why sugar is added.
Even when I'm cooking without oil, cream of carrot and parsnip / cream of carrot and ginger are naturally sooooo sweet without sugar.
It's not my intention to be critical, but I just don't understand. Does not compute!
???
mon dieu! let me guess, Escoffier died of a heart attack?
keep your appreciation,luscious!
the butter thing; i've heard that France can be split into north and south in regard to the use of butter i. e north and oil i. e south
Beautiful soup –
Yup, that was really great. Surprisingly filling and goes well with a white fish as the main.
hi, can i use Pumpkin instead?
pretty good, could have been worse but could have been better
Butter is not vegan. Really sad that I won't be able to make it
It's a rainy day, and I have 4 pounds of the sweetest organic carrots I've had in years, and a new bag of Yukon Golds, and a sweet onion. I'm on my way to the kitchen…
Just salt for seasoning? No black pepper? I’m wondering how a soup would taste with just salt? Or did I miss this ingredient being added?
I always use mineral water when making soup. I can taste and see the difference, especially when I dont puree and keep as a broth. 🥣
Just tried this and it’s sooo delicious, I love it!!! 🥕🥕🥕
Perfectly slicing and dicing the carrots and potatoes only to eventually purée it all is the most French thing I’ve ever seen
can we use clarified butter instead of normal butter? Does this prevent any brown burned bitter butter?
I confess potage crecy bores me to death. It also reminds me of the Vichy government during WW11 which only someone like me would remember through my parents.
I think there is a place for fusion cooking so eventually my potage Crecy turned into a veloute accent missing with garlic ginger and traditional indian spices as we think of them in the west. Because I avoid a roux as thickener I found a potato worked really well. Not the same thing but works for me. And yes I have read the world according to Escoffier, which means nothing. You can learn to read music and not be a great musician; you can follow traditional rules in French cuisine and still don't have that inspired touch, which you have.
I made this twice. I used a Vitamix To purée the soup and didn’t need to filter afterward. Very nice easy recipe 👍
a lot of the home kitchen (big name) blenders are way overpriced and do a job like a cheap blender. found a commercial grade blender that is not too big, costs same as the fancy paintjob pitiful blenders, turn vegetables into a puree that is superfine without any lumps.
For a non-dairy alternative, would you add coconut cream instead of double cream?