Potage Crecy (French Carrot Soup)

Across the street from my office building is a little hole in the wall french cafe named La Bonne Soupe. The owner, a transplanted frenchmen named Daniel, crafts every item from scratch all by himself. The cafe is located in a run down building and from the outside doesn't look like much at all. And entering the premises doesn't do much to convey the culinary delights that are created there.

There is no kitchen in the back, no hired help, no pre-made food and no walk in fridge. Just one man who cares very deeply about french food.

Daniel takes an incredible amount of care assembling each and every order, much to the frustration of the newcomers to his shop. His specialty sandwiches can make me drool at the very thought of them...Brie and apple...braised pork...fresh fig and feta...yum!

So when I saw that Daniel had been interviewed by the local paper this past week and his recipe for Potage Crecy had been published I was thrilled. This soup is perfect for the winter time. Warm, soothing and wanting for nothing when paired with a loaf of fresh baked bread.

Potage Crecy (French Carrot Soup)

Ingredients

2 tablespoons butter

1 large onion, thinly sliced

2 pounds carrots, peeled and thinly sliced

8 cups of chicken or vegetable stock

3 tablespoons of heavy cream

Salt and pepper

Chervil or parsley leaves for garnish

Directions

Heat butter in a large saucepan over low heat. Add onion and cook until tender but not colored. Add carrots and stir to coat with butter.

Add water or stock, and add a pinch of salt. Bring to boil. Reduce heat and cook until very tender.

Purée in a food mill and return to the saucepan. Add cream and stir until mixed.

Season to taste with salt and pepper. Garnish with chervil or parsley and serve hot.