Purée of Carrot Soup
Also known as potage Crecy, this classic purée of carrot soup is vibrantly colorful, aromatic, and delicately subtle.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1pound carrots
- 1medium russet potato
- 2tablespoons unsalted butter
- 1medium onion, peeled and roughly chopped
- 1clove garlic, peeled and crushed
- ½cup dry white wine
- 1-quart vegetable broth (or stock)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
Step 1
Gather the ingredients.Step 2
Peel the carrots and trim the top and bottom ends. Cut carrots into (roughly) same-sized pieces, about 1/2 inch to 1 inch thick, depending on diameter. Do not worry about precision—the soup is going to be puréed.Step 3
Peel the potato and cut it into pieces about the same size as the carrots.Step 4
In a heavy-bottomed soup pot, heat the butter over low-to-medium heat.Step 5
Add the onion, garlic, and carrots and cook for 2 to 3 minutes or until the onion is slightly translucent, stirring more or less continuously.Step 6
Add the wine and cook for another minute or two or until the wine is reduced by about half.Step 7
Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then, lower the heat and simmer for 15 minutes or until the carrots and potatoes are soft enough that they can easily be pierced with a knife. Do not let them get overcooked or mushy.Step 8
Remove from heat and purée in a blender, working in batches if necessary. Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed. Alternatively, use an immersion blender.Step 9
Return puréed soup to the pot and bring to a simmer again, adding more broth or stock to adjust the thickness to your liking.Step 10
Season to taste with kosher salt and freshly ground black pepper.