Potage Crécy (Carrot Soup)

From a YouTube video Watch the original

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)

Instructions

1. 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.
2. Add water and potatoes, bring to a low simmer, cover, and cook for about 15 minutes until potatoes are soft.
3. Remove thyme, puree the soup using an immersion blender or strainer. Return to low heat, add cream and 150 grams of butter, stirring until melted.
4. For croutons, melt butter in a pan, toss in bread cubes, toast until golden, then set aside on a paper towel.
5. Serve the soup garnished with croutons and chervil. Enjoy the creamy and flavorful potage Crécy!

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