Spicy Potage Crecy (Carrot)

Potage Crecy a classical French soup thickened with and pureed." Crecy" is a town in France famous thier carrots.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 2  lbs fresh carrots (Chopped)
• 1  lb  maui onion (Chopped)
• 2  serrano peppers (Chopped)
• 1⁄4 cup extra virgin olive oil
• 2  tablespoons fresh thyme (Chopped)
• 2  tablespoons winter savory (Chopped)
• 2  tablespoons fresh oregano (Chopped)
• 1  teaspoon fine sea salt
• 1  teaspoon fresh ground black pepper
• 1⁄4 teaspoon ground cayenne pepper
• 2  tablespoons unsalted butter
• 2  fresh garlic cloves (Chopped)
• 2  fresh bay leaves
• 2  cups white wine (Chardonnay)
• 2  tablespoons  pastry flour
• 2  cups  vegetable stock
• 4  cups heavy cream (Tempered or Warm)
• 1  dash fresh nutmeg (Grated)
• 1⁄4 cup fresh parsley (Chopped)
• 1⁄4 cup fresh cilantro (Chopped)
• 1  cup creme fraiche

Directions

1. Pre-heat oven to 450°F and place oven rack in middle.
2. In a large bowl whisk olive oil, fine herbs, salt, black pepper and toss vegetables until coated.
3. Place vegetables in a roasting pan, reduce to 325 F and roast for 30- minutes.
4. In a 5-quart Dutch oven melt butter, add garlic and bay leaves. Saute garlic for 2-3 minutes or until soft.
5. Add Chardonnay wine and reduce the wine by half.
6. Slowly stir in pastry flour and cook for 2-3 minutes.
7. Scrape roasted vegetables into a Dutch oven and stir.
8. Slowly whish in vegetable stock and bring to a full boil, reduce to a simmer for 30-minutes.
9. 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.
10. Remove from heat and discard bay leaves. Add parsley, cilantro and puree Potage Crecy with a hand blender.
11. Season Potage Crecy to taste with sea salt, fresh ground black pepper and cayenne pepper.
12. Serve Spicy Potage Crecy in warm soup bowls.
13. Garnish with a dab of Creme Fraiche.