Carrot Potage Food

CARROT POTAGE

Steps:

• Melt butter and sauté onion until transparent.
• Add other ingredients, bring to boil and simmer, covered for 30 minutes.
• Blend until smooth, reheat if needed.

POTAGE CRéCY (FRENCH CARROT SOUP)

Steps:

• Over medium heat, melt butter in a heavy dutch oven. Stir in the onions and cook 5 minutes, until golden.
• Add carrots, broth, tomato paste and rice. Simmer 30 minutes.
• Puree in blender in small batches until smooth. Return to pan.
• Add salt and pepper and stir in the cream. Simmer for 10 minutes.
• Stir in the softened butter and serve with two carrot curls per serving.

PUREED CARROT SOUP

Steps:

• Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
• Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
• Serve, garnishing each bowl with croutons and a sprinkle of herbs.

SPICY POTAGE CRECY (CARROT)

Steps:

• 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.