Potage D’été and Creme Crecy

Published on March 17, 2012

Potage D’été,“summer soup”, and Creme Crecy, “cream of carrot”, were recipes I received during the time I was assisting in cooking schools as a teenager. They were my first introduction to cream soups that you would ladle into a small bowls  and use as a first course to an elegant meal. They were pretty and I made them for company all the time and everyone loved them. Later I discovered that they made a lovely comfort soup to go along with a sandwich, or cheese and crackers. The French use butter and cream and drink wine to counteract the effects on the coronary system. With or without the cream, these are très bon! You may want to heat the bowls or the cups (I use a plate warmer) so the soup stays warm when you pour it in them.

Potage D’été

Ingredients

Instructions

Simmer peas, potato, leeks, and lettuce in chicken stock about 15 minutes or until potatoes are tender. Puree in blender, return to pot and reheat with lemon juice, salt, pepper and cream.

Creme Crecy

Ingredients

Instructions

Melt butter in pan, add onions, carrots and potatoes and saute for about 10 minutes. Add the stock, thyme, and bay leaf and simmer 30-40 minutes or until vegetables are tender. Remove the bay leaf and puree in blender. Return to pot and add tobasco, honey, salt, pepper and cream. If you prefer your soup thinner, add milk.

Peas, potatoes and lettuce
Carrots
Thyme
russet potatoes
Potage D’été and Creme Crecy