A cream of carrot soup with loafA cream of carrot soup
Carrot soup (referred to inFrench aspotage de Crécy,potage Crécy,potage à la Crécy,purée à la Crécy andcrème à la Crécy)[1][2][3][4] is asoup prepared withcarrot as a primary ingredient.[5] It can be prepared as a cream- orbroth-style soup. Additional vegetables,root vegetables and various other ingredients can be used in its preparation. It may be served hot or cold, and several recipes exist.
Carrot soup can be prepared as a cream-style soup[8][9] and as abroth-style soup.[10][11] Vegetablestock[12] or chicken stock can be used as ingredients in both styles of soup.[13][14] Other vegetables may be used in the dish, includingroot vegetables, the latter of which may include garlic,[10] onion,[9] shallot,[2] potato,[11][15][16] turnip[17] and others.Carrot juice and orange juice can be used in its preparation,[5][18][19][20] and some versions are prepared usingpuréed carrot.[16][21] After cooking, the dish can be run through asieve to strain it.[16][22][23] The carrots used can be peeled or unpeeled, and the use of peeled carrots can lend to increased smoothness in puréed versions of the dish.[21] Those prepared with puréed carrot may have a thick consistency while also being smooth in texture.[6] The soup's color can vary based upon the coloration of the carrots used.[24] Young carrots tend to make the soup sweeter and imbue it with a bright orange coloration, while older, larger carrots provide less sweetness and may imbue a yellow coloration.[2] The use of old, cracked carrots that have a woody texture in their interior can produce a soup of inferior quality.[2]
In theUnited Kingdom, a distinct soup variety much more popular than plain carrot soup is carrot andcoriander soup, made with coarsely chopped or grated carrot,garlic and coriander (cilantro) seeds.[37][38]
Thezest of orange can be used as agarnish, as an ingredient within the dish itself, and in both ways.[18][19][31][39] Additional garnishes can include dill, carrot leaves,[9][35] grated, minced or diced carrot,[24]chives,[12][30] other fresh, chopped herbs, croutons, and toast squares,[1][13][16][17][23] among others. Carrot soup can be prepared as avegan food, and can also be prepared as abisque.[26]
Carrot soup may contain a significant amount ofnitrate.[40]
Carrot soup (potage de Crécy,potage Crécy, etc.) has been described as a "classic" and "famous" dish inFrench cuisine.[1][6][7]Potage is a variety of soups that have a thick consistency.[41][42] Potage Crécy is named afterCrécy-en-Ponthieu, acommune in Northern France that has been purported to produce carrots with the best flavor within the country.[43][44]
In French cuisine, Crécy soup is typically prepared with rice, which can also be served as aside dish.[2][23][45][46] Rice may be used as an ingredient tothicken the dish,[47][48] andbarley has also been used.[47]
Although the modern sweet orange carrot was not developed until the 16th century, in theLow Countries, it has been represented as a tradition, and it was once customary forEnglish people to eat Crécy soup annually on 26 August in commemoration of the anniversary of theBattle of Crécy, which occurred inCrécy, France on that date in 1346.[32][43]
^abBinney, R. (2012).Wise Words and Country Ways for Cooks. F+W Media. p. 119.ISBN978-0-7153-3392-1.
^Worthington, D.R.; Williams, C.; Caruso, M. (2004).Williams-Sonoma Collection: French. Williams Sonoma Collection. Free Press. p. 30.ISBN978-0-7432-4994-2.Potage Crécy: Crécy, a town in northern France that produces some of the country's best carrots, ... Smaller, slender but mature carrots, especially those that have been organically grown, have the best flavor. very large or thick carrots often ...
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