Creamy carrot soup (Potage Crécy) from The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home (page 111) by Mark Bittman

  • shallots
  • carrots
  • sour cream
  • parsley or chervil
  • butter
  • chicken stock
  • baking potatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock for chicken stock.

  • springandfall on September 18, 2017

    Flooded with carrots from my CSA, I made this with low expectations, mainly to clean out the fridge. Most of the carrot soups I've made have been fine but nothing special. But this one was extraordinary. I'm not sure why. Homemade stock helps, as does the relatively brief cooking time. And I recently got a Vitamix, which makes a smooth, slightly foamy puree. I was out of all the garnishes (sour cream, fresh parsley or chervil), but it still tastes complex and wonderful.

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