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Creme Crecy (Carrot & Potato Soup) Recipe

5 stars - based on 1 vote
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This recipe for Creme Crecy (Carrot & Potato Soup) is from Aly and Brian's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. carrots (8-10)
1 lb. potatoes (3-5)
2 T butter
1/4 cup coarsely chopped onion
6 cups chicken broth
2 sprigs fresh thyme (or 1 tsp. dried)
1 bay leaf
1 cup heavy cream
1 cup cold milk
1/2 tsp. Worcestershire sauce (or 1 tsp.)
1/2 tsp. sugar
1/8 tsp. Tabasco sauce
salt & pepper
Directions:
Directions:
Cube carrots and potatoes. Heat butter and brown the onions in a large pot. Add carrots, potatoes and chicken broth and bring to a boil. Add thyme and bay leaf and simmer 30-40 minutes. Puree mixture (easiest to do it in the pot with a wand). Bring to a boil and add remaining ingredients. Don't boil after the milk and cream have been added. Serve with a sprig of parsley and/or croutons. Serves 8-10. Preparation time 1-1 1/2 hours.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 to 1 and 1/2 hours
Personal Notes:
Personal Notes:
Reheats beautifully. Add more Worcestershire sauce or Tabasco sauce to taste.

 

 

 

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