Food & Drink

Potage crecy or French carrot soup

2 tablespoons butter

1 large onion, thinly sliced

2 pounds carrots, thinly sliced

8 cups of water, vegetable stock or chicken stock

3 tablespoons of heavy cream or creme franche

Salt and pepper

Chervil or parsley leaves for garnish

Makes 6 servings

Heat butter in a large saucepan over low heat. Add onion and cook until tender but not colored. Add carrots and stir to coat with butter. Add water or stock, and add a pinch of salt. Bring to boil. Reduce heat and cook until very tender.

Puree in a food mill and return to the saucepan. Add cream. Season to taste.

Garnish with chervil or parsley and serve hot.

Nutritional information per serving: 171 calories; 6 g protein; 18 g carbohydrates; 9 g fat (6 saturated, 2 monounsaturated, 1 polyunsaturated); 26 mg cholesterol; 298 mg sodium; 3 g fiber; 10 g sugar; 47 percent calories from fat.

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