Spicy Potage Crecy (Carrot)

READY IN: 1hr 15mins




  • 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.