Potage Crécy
This is a simple carrot soup that is creamy, yet, dairy-free, made with carrots, potatoes, turnips, and onions. It doesn't get any easier than this bowl of gorgeous homemade Potage Crécy. This French recipe is bursting with color and taste. Very cheap and economical to make too. A good starter or light meal for your family or friends.
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❤️About This Recipe
And why we love it!
- So when you are looking for an easy soup recipe, this is one to add to your favorite list! In fact, of all the vegetable soups out there, this has got to be a winner all around!
- Full of flavor and vitamins.
- It is very good for your health.
- It is one of the most inexpensive soups.
- Kids will love it!
Almost everyone loves carrots and this is just another way of making a great dish with a simple everyday vegetable that is bursting with flavor.
For other soups kids love, make my Smooth Tomato Soup Recipe with a surprise ingredient, orange rind. Also, Cheesy Potato Soup Recipe and Fresh Pea Soup Recipe are loved by everyone!
📝Ingredient List
- carrots
- potatoes
- turnip
- butter
- onion
- chicken stock or water
- salt and pepper
🔢Instructions
- Melt half of the butter in a heavy-bottomed pan.
- Cook the carrots and turnips until soft, stirring frequently.
- Add the potatoes, water, and salt and pepper.
- Bring to a boil and reduce to a simmer.
- Simmer for about 1 hour.
- Melt the butter in another pan and cook the onion until soft, but not brown.
- Blend the soup in a blender/liquidizer, if too thick add a little milk or water.
- Mix in the cooked onion.
- Taste at this stage and season to your liking with salt and pepper.
- Simmer for about 10 minutes before serving.
🤔What To Serve With This Recipe
Now that your beautiful and tasty soup is ready to serve you can choose whatever you like to accompany it.
- If you like some nice little croutons of fried bread, it is simply delicious together.
- Or you can serve it with lovely crusty bread fresh from the oven.
Simplicity is the secret of this tasty soup
Many Other Recipes That Serve Tasty Carrots
We all know that carrots make delicious side vegetables with a main meal and can even be used raw in salads like this tasty French Grated Carrot Salad and cut-up crudites.
They are also the basis of many other good soup recipes and even add flavor to meat dishes like Beef Stew Recipe and fish recipes like Bouillabaisse Soup along with onions and herbs.
Want to grow your own carrots? Take a look here and find out how to grow your own carrots from The Farmers Almanac. And when you have extra carrots growing, pull them small and make my delicious Glazed Carrots Recipe Vichy Style!
The answer is, it depends. As carrots age the skins can become a little bitter tasting, so it is best to peel them to prevent them from tainting your tasty soup. But, freshly picked or young carrots often just need a wash or scrubbing with a vegetable brush before adding to a dish.
Every recipe may vary in the selection of ingredients. In this recipe there is no dairy, just tasty vegetables that meld together for great taste.
You may simply need to add a little more salt. But in my recipe here with the selection of vegetables to compliment the carrots, there is no shortage of flavor!
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Creamy Carrot Soup Recipe
Ingredients
- 1 pound/450 gms/3-31/2 cups carrots peeled and chopped into small pieces
- 12 ounces/350 gm/11/2 cups potatoes peeled and chopped into small pieces
- 4 oz 100 gms/3/4 cup turnips peeled and chopped into small pieces
- 50 gms/1/4 cup butter
- 1.4 litres/2½ pints/3 cups vegetable water from cooking or chicken broth
- 6 ounces/175 gm/3 cups onion chopped
- Salt and pepper to taste
Instructions
- Melt half of the butter in a heavy-bottomed pan.
- Cook the carrots and turnips until soft, stirring frequently.
- Add the potatoes, water, and salt and pepper.
- Bring to a boil and reduce to a simmer.
- Simmer until tender about 20 minutes depending on the size of the pieces, and stick a couple of potatoes with a knife tip to test softness.
- Melt the butter in another pan and cook the onion until soft, but not brown.
- Mix in the cooked onion.
- Blend the soup in a blender/liquidizer, or use a hand blender right in your pot, if too thick add a little milk, water, or broth.
- Taste at this stage and season to your liking with salt and pepper.
- Simmer for about 10 minutes before serving.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.