Spicy Potage Crecy (Carrot)

Chef #848413's Note:

Potage is a classical French soup that is thickened with vegetables and then pureed. This Spicy Potage Crecy or Carrot Soup was made with infused fresh herbs and spices from the Pacific Rim. Potage soups are very hearty. This potage soup was made with garden fresh carrots and vegetables. Crecy is a town in France famous thier carrots.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 2 lbs carrots (Chopped)
• 1 lb maui onion (Chopped)
• 2 serrano peppers (Chopped)
• 1/4 cup extra virgin olive oil
• 2 tablespoons butter (Unsalted)
• 2 tablespoons garlic (Chopped)
• 2 bay leaves (Whole)
• 2 cups white wine (*Chardonnay)
• 2 tablespoons wheat flour
• 2 cups vegetable stock
• 4 cups heavy cream (Tempered)
• 2 tablespoons thyme (Fresh)
• 2 tablespoons winter savory (Fresh)
• 2 tablespoons oregano (Fresh)
• 1 cup cilantro (Fresh Chopped)
• 1/4 cup parsley (Fresh Chopped)
• 2 teaspoons fine sea salt
• 2 teaspoons fresh ground black pepper
• 1/4 teaspoon cayenne pepper (Ground)
• 1 cup creme fraiche

Directions:

1. Pre-heat the oven to 450°F.
2. Wash, peel and dice the carrots. Peel and dice the onions. Wash the peppers. Cut the peppers in half lengthwise, remove the seeds and dice the peppers. Set the vegetables aside.
3. Chop the fresh garlic and set aside.
4. In a small saucepan temper or warm the cream. Hold the cream warm.
5. Chop the thyme, savory and oregano. Place the fine herbs in a small bowl and set aside.
6. Chop the cilantro and parsley. Place the cilantro and parsley in seprate bowls and set aside.
7. In a large bowl add the olive oil, fine herbs, 1 teaspoon of sea salt and 1 teaspoon of fine black pepper. Whisk the oil and fine herbs until they are combined. Add the vegetables to the bowl and toss the vegetables in oil until they are well coated.
8. Place the vegetables into a roasting pan. Reduce the oven to 325 F and roast the vegetables for 30 minutes.
9. Add the butter to the soup pot, garlic and bay leaves. Saute the garlic for 2-3 minutes.
10. Add the wheat flour to the garlic. Stir the garlic into the flour. Cook for 2-3 minutes to form roux.
11. Add the Chardonnay wine and reduce the wine by half.
12. Scrape the roasted vegetables from the pan into a soup pot. Stir the vegetables well.
13. Add the vegetable stock to the soup.
14. Bring the soup to a full boil and reduce the soup to a slow simmer for 30 minutes. Add the warm cream to the soup. Bring the soup to a full boil and reduce to a simmer for 10 minutes.
15. Remove the bay leaves from the soup and discard. Remove the soup from the heat and set aside.
16. Add the fresh cilantro and parsley to the soup.
17. Puree the soup with a hand blender.
18. Season the soup to taste with the remaining sea salt, fresh ground black pepper and cayenne pepper.
19. Serve the Spicy Potage Crecy in warm soup bowls and garnish with a dab of Creme Fraiche.
20. *Chef's Note: I used a Chardonnay from Bay Bridge Vineyard 2009.