Description
Here's another recipe for mental soup! Now, in the cold autumn weather, he is, as ever, by the way. Soup "Crecy" is a carrot soup, named from the town in the North of France, where during the hundred years war was the famous battle, and where, according to rumors, grows the most delicious in France, carrots. In addition to carrots, the main ingredients of the soup are onions (often supplemented or completely replaced with leeks), potatoes, broth and cream. As most of these Western European and American soups, potage "Crecy" simple and quick to prepare, sweet and pleasant. I was afraid that the soup will "give" boiled carrots - but no, the taste is harmonious, and the carrot gives it a slight sweetness without the taste of other vegetables. And garlic croutons add a sweet piquancy.
Ingredients
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Carrots
4 piece
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Potatoes
2 piece
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Onion
1 piece
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Leeks
1 piece
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Broth
1000 ml
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Butter
20 g
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Vegetable oil
2 Tbsp
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Cream
100 ml
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Bay leaf
1 piece
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Basil
0.25 tsp
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Thyme
0.25 tsp
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Salt
-
Black pepper
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Parsley
-
Bread
4 slice
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Olive oil
2 Tbsp
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Garlic
1 tooth
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Soft cheese
100 g
Cooking
Prepare the required products. Carrots cut into small cubes. Cut the leek into half rings. Cut onion into small cubes. Potatoes cleaned and cut into small cubes.
In a saucepan over medium heat, heat the oil and butter. Cook the onion and leek with a pinch of salt, stirring often, about two minutes.
Add carrots and another pinch of salt and cook, stirring frequently, 4 minutes, until the vegetables are soft.
To vegetables in pan add Bay leaf, dried Basil and thyme. Stir and cook 30 seconds.
Add the potatoes, stir.
Add the broth, bring to a boil, reduce the heat to small and cook under lid for 20 minutes, until cooked vegetables. Porirua soup immersion blender (or pour to the time the liquid and mash the vegetables with a potato masher). Add to soup finely chopped parsley, black pepper and 75 ml of cream. Return to the heat and warmed a few minutes. Do not boil. Try and potseluem, if needed.
To toast the bread cut into slices. Olive oil pour into a bowl, add pressed garlic if desired, add favorite herbs. Mix well.
Preheat the oven to 200 degrees. Coat the baking pan with parchment, lay out the bread, brush grease each slice with garlic butter.
Cheese cut into slices (I had mozzarella) or RUB on a large grater (if cheese, type of Dutch) and spread on bread. Put into the oven and bake to melt cheese.
Ready soup poured-in remaining cream, serve and serve with croutons.
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