Spicy Potage Crecy (Carrot)
Potage Crecy a classical French soup thickened with and pureed." Crecy" is a town in France famous thier carrots.
INGREDIENTS
Nutrition- 2
- 1lb maui onion (Chopped)
- 2serrano peppers (Chopped)
- 1⁄4
- 2
- 2
- 2
- 1teaspoon fine sea salt
- 1teaspoon fresh ground black pepper
- 1⁄4teaspoon ground cayenne pepper
- 2tablespoons unsalted butter
- 2
- 2fresh bay leaves
- 2
- 2tablespoons pastry flour
- 2cups vegetable stock
- 4
- 1
- 1⁄4
- 1⁄4
- 1cup creme fraiche
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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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