✕ Exit
Potage Crécy (Carrot Soup)
Ingredients
Ingredients
75 grams butter
100 grams sliced onion
600 grams sliced carrots
1 sprig of thyme
2 pinches of salt
1 pinch of sugar
1 liter mineral water
250 grams Russet potatoes
200 milliliters heavy cream
150 grams butter (additional for finishing)
French bread cubes for croutons
Chervil (or parsley/cilantro for garnish)
Done
1
/
5
Melt 75 grams of butter in a large pot over medium-low heat. Add onions, thyme, carrots, salt, and sugar. Stir to coat in butter and let simmer for 5 minutes.
0:00
✕
+ Set Timer
Start
Cancel
← Prev
Next →