Potage Crecy

Friday 31 July 2009

For the last two weeks my veggie box has contained a huge bunch of lovely carrots. I love carrots, and not just because they can help you to see in the dark!

What's that you say? My mother was lying??? Say it ain't so!!!

Anyways, I digress . . . Carrots are one of my favourite vegetables, right up there with potatoes, which by the way they have had in the box as well.

I do have quite a lot of carrots that need to be used up and so yesterday, as the weather was kind of cool and breezy (what happened to July?), I decided to make us a tasty soup for our supper, which used up a good lot of those carrots and some of the potatoes and onions too!

This was lovely and full of flavour, quite unlike any other carrot soup I have eaten in the past. In fact, if I hadn't known there were carrots in it because I made it myself, I would have been hard pressed to define exactly where that elusively delicious flavour came from . . .

Note, if you use vegetable stock in this, it becomes Vegetarian.

*Potage Crecy*
Serves 4
Printable Recipe

Crecy is a small town northeast of Paris, where the carrots are said to be some of the tastiest in the world. Make sure you use a strong chicken or vegetable stock for this tasty soup!

2 TBS butter
1 medium onion, peeled and coarsley chopped
1 large clove of garlic, peeled and minced
1 small potato, peeled and coarsely chopped
2 cups sliced carrots
3/4 cup chopped tomatoes
1/4 cup basil leaves shredded
2 1/2 cups of Chicken or Vegetable broth
1 tsp salt
dash of Tabasco sauce
freshly ground black pepper to taste
1 TBS fresh lemon juice

Melt the butter in a large saucepan. Add the chopped onion and garlic and sweat over low heat until nicely softened, without browning. This should take some 5 minutes or so. Add the carrots, potato, tomatoes, and basil. Pour the stock over and add the salt. Season to taste with some pepper. Bring to the boil, then reduce the heat and allow to simmer, partially covered, for 40 to 45 minutes. Remove from the heat at the end of the simmering time and puree with a stick blender, or if you don't have one, puree very carefully in very small amounts in a regular blender. Add the Tabasco sauce and lemon juice. Serve hot.


  1. It looks great especially in that blue and white..I have never made this one,.. it will be fun to try!I saw an interesting carrot soup yesterday..Food and Wine I think..topped like a French Onion one..:)

  2. Just love this carrot soup... and those toasted stars--beautiful, Marie! Happy Day...LOVE YA ((BIG HUGS))

  3. That looks really good, Marie. I love carrot soups.

  4. I had already made soup for today's lunch but never fear there are still carrots in the fridge for tomorrow's soup!

    love, Angie, xx

  5. I made this for lunch today (yes, even adding the little bread stars!) and it was so delicious I've posted about it on my blog. Your photographs are lovely and thanks for sharing your recipes.

  6. Dear Marie, you are so cute and lovely!! These little bread stars are awesome!! and your soup too! I love vegetables soup (you know Esperanza is veggi!) I love this recipe, have a nice weekend and kisses to you and Todd, Love ya!! Gloria

  7. soup weather will be here too before we know it...always great to find another wonderful recipe... thanks..

  8. Hi there Marie,
    I did your Potage Crecy yesterday for lunch and it got rave reviews at the table by absolutely everyone. Didn't get to do the fancy stars due to lack of time (and planing!) but did pair it with some warm crusty bread and parmesan shavings which was real good too.

    Thanks for sharing this yummy recipe, will stop by for more delicious recipes.

    xxx Bianca, from Málaga in the sunny south of Spain

  9. Hi! I just wanted to say that I made the soup last night and it tasted so good! I would encourage people to try it! I have already shared it with my friends! Thank you for sharing theis great recipe!


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!