🥕 Potage Crécy
Potage Crécy is a French cream of carrot soup: carrots and onion are softened in butter, simmered with thyme, pureed until velvety and finished with a little cream. It is naturally sweet from the carrots, smooth and bright orange. It is served hot as a starter, sometimes with a few thyme leaves or a swirl of cream on top.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g carrots, sliced
- 1 onion, chopped
- 25 g butter
- 900 ml water or vegetable stock
- 2 sprigs thyme
- 60 ml cream
- Salt and white pepper
Method
- Melt the butter in a pot and soften the onion for 5 minutes without browning.
- Add the carrots and thyme and cook for 5 more minutes, stirring.
- Pour in the water or stock, season and simmer for 20–25 minutes until the carrots are very soft.
- Remove the thyme stems and blend until completely smooth.
- Stir in the cream, adjust the seasoning and serve hot.
How to make it lighter
- Halve the butter and soften the onion in a covered pot with a splash of water.
- Swirl a teaspoon of cream on each bowl instead of stirring it all in.
- Make the soup thicker with more carrot rather than more cream.
History
In French cuisine, dishes 'à la Crécy' are made with carrots; the name is usually linked to Crécy-la-Chapelle near Paris, a town once known for its carrots. Potage Crécy has long been a standard of classic French cookery.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →