Spicy Potage Crecy (Carrot)
photo by Potagekempcc
- Ready In:
- 1hr 15mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 907.18 g fresh carrots (Chopped)
- 453.59 g maui onion (Chopped)
- 2 serrano peppers (Chopped)
- 59.14 ml extra virgin olive oil
- 29.58 ml fresh thyme (Chopped)
- 29.58 ml winter savory (Chopped)
- 29.58 ml fresh oregano (Chopped)
- 4.92 ml fine sea salt
- 4.92 ml fresh ground black pepper
- 1.23 ml ground cayenne pepper
- 29.58 ml unsalted butter
- 2 fresh garlic cloves (Chopped)
- 2 fresh bay leaves
- 473.18 ml white wine (Chardonnay)
- 29.58 ml pastry flour
- 473.18 ml vegetable stock
- 946.36 ml heavy cream (Tempered or Warm)
- 0.25 ml fresh nutmeg (Grated)
- 59.14 ml fresh parsley (Chopped)
- 59.14 ml fresh cilantro (Chopped)
- 236.59 ml creme fraiche
directions
- Pre-heat oven to 450°F and place oven rack in middle.
- In a large bowl whisk olive oil, fine herbs, salt, black pepper and toss vegetables until coated.
- Place vegetables in a roasting pan, reduce to 325 F and roast for 30- minutes.
- In a 5-quart Dutch oven melt butter, add garlic and bay leaves. Saute garlic for 2-3 minutes or until soft.
- Add Chardonnay wine and reduce the wine by half.
- Slowly stir in pastry flour and cook for 2-3 minutes.
- Scrape roasted vegetables into a Dutch oven and stir.
- Slowly whish in vegetable stock and bring to a full boil, reduce to a simmer for 30-minutes.
- Whisk in warm cream, nutmeg and slowly bring to a full boil stirring. Reduce to a simmer and fold In crème fraiche. Simmer for 10-minutes.
- Remove from heat and discard bay leaves. Add parsley, cilantro and puree Potage Crecy with a hand blender.
- Season Potage Crecy to taste with sea salt, fresh ground black pepper and cayenne pepper.
- Serve Spicy Potage Crecy in warm soup bowls.
- Garnish with a dab of Creme Fraiche.
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RECIPE SUBMITTED BY
Potagekempcc
United States