Potage Crecy aka French Carrot Soup

Serves 4 – 6 people

  • Vegetable oil
  • 1 onion, diced
  • 1 leek, finely sliced (outer green leaves discarded)
  • 450 g carrots, peeled and grated
  • 2 pts good veg stock
  • 2 – 3 slices of bread to make into croutons
  • Pesto
  • Chives
  • Salt and pepper
  1. Preheat the oven to 160˚C
  2. Heat the oil add the onion and leek and leave to soften for 5-10 minutes
  3. Season with salt and pepper
  4. Add the carrots and cook for 5 minutes
  5. Pour over the hot stock, cover and leave for 5 – 7 minutes
  6. Make the croutons by cutting the slices of bread into squares, drizzle with oil, season, add some dried herbs and put in the oven for 8-10 minutes until crispy
  7. Liquidize the soup and add back to a clean pan and reheat
  8. Taste to see if it needs more seasoning
  9. Stir in the chives
  10. Serve in bowls with the croutons and a blob of pesto

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