Potage Crecy a la Briarde (vegetarian french style carrot soup)

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Join my online French cooking classes 👨‍🍳: Potage Crecy a la briarde is a french soup made mainly with pureed fresh carrots, onions and a bit of potatoes and of course cream and butter. This soup is part of the escoffier puree based soup which use pureed vegetables. It is a must try vegeterian soup recipe to try anytime of the year. SUBSCRIBE: NEWSLETTER►

INGREDIENTS:
600 grams carrots (sliced)
1 small onion (sliced)
250 grams of potatoes ( cut into small cubes)
1 liter of water
40 grams of butter.
1 small branch of thym
2 good pinch of salt
up to 200 ml of heavy cream or creme fraiche
4 tablespoons of croutons
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Comments

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46 COMMENTS

  1. Love it! Would it be possible to adapt this recipe to make carrot and coriander soup? That's a popular soup in the UK. Funny how Stéphane mentions its vegetarian recipe, but not vegan! I, not sure there is a french vegan recipe, Stéphane even says that every French recipe he knows has butter. Just another reason to love French cooking.

  2. One of my wishes is that I had the temperament to work in a brigade kitchen. I love cooking, and this channel exposed to me how French cuisine – one that I had hitherto considered far too technical – can be made easy to understand and to make at home. I've made lots of recipes from this channel, the first being the coq au vin, a recipe I had always wanted to make. This brings me back to my wish – because if I did have that disposition, I would love to open a French bistro-style restaurant here in the UK, largely thanks to the inspiration of this channel. Nevertheless, I am more than content cooking these recipes at home for my family, a satisfaction I doubt any restaurant could bring to me.

  3. I made this the other day and absolutely loved it! I’ll be sharing this video with fellow foodies. I would love to see you do a video on how to make Eggs Madeira Funchal. There are only a few mentions of it online, one being a decent French to English translation from a very old French cookbook. I’m curious to see how you’d update it.

  4. Everyone seems to love this soup, so I must have some kind of a salty/meaty palate, as I made this soup today, following the recipe to the letter and I wasn't super keen on the finished result. I thought it was a bit bland even with the extra butter and a pinch more salt. I think I'll add some chicken/veg stock concentrate to liven it up a little?

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