Potage Crecy a la Briarde (vegetarian french style carrot soup)

INGREDIENTS:
600 grams carrots (sliced)
1 small onion (sliced)
250 grams of potatoes ( cut into small cubes)
1 liter of water
40 grams of butter.
1 small branch of thym
2 good pinch of salt
up to 200 ml of heavy cream or creme fraiche
4 tablespoons of croutons

**********************************************************************************
IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL

🗣️ Spread the word about the channel and the website

UTENSILS AND COOKWARE STARTER KIT:
*******************************************************
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:

Great starter cookware set (tri-ply clad):
A good nonstick pan:

KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):

GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************

The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:

CULINARY REFERENCE GUIDES:
*************************************

Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:

[mariecrowe]

The reason there is butter in everything french ....and english, is because we raise dairy cattle. In countries like Greece and Spain they use olive oil, because they can grow olive trees. Our traditional cooking is dictated by our environment.

[obsoleteprofessor]

I was in Avignon this past October with my wife who was having trouble walking. We went to a church courtyard that was surrounded by a few restaurants. An old woman must have seen us struggling so she insisted we sit down for lunch. She told my wife "You must eat XYZ for your strength". I took it as a sales pitch but since we were tired we went along. My wife was served a fish and steamed vegetable dish. There was a carrot that was soft all the way through, but it still had a firmness to give it bite. It was the sweetest carrot I have ever tasted. How could a carrot give me such memories?

[kipwilliamson]

I got my hands on about 7lbs of beautiful carrots yesterday free & made this recipe last night. I had to because I had just purchased a 5lb bag the night before from the grocery store which looked good but were not just picked by a farmer. So, with having a total of 12lbs I pulled this recipe out. Instead of thyme I used cardamom. I included some herbed croutons. I also paired with that an herb roasted turkey breast & sliced tomatoes on a croissant. The results were spectacular! My daughter couldn't believe what she was tasting. The unusual light floral notes of the cardamom matched perfectly with herbal flavors from the croutons which were followed by the sandwich were no match for a cold November night. Thank you for sharing your French techniques on handling carrots with us. It's a keeper.

[shehadeh]

Because Everything is better with butter!
Looks delicious. Thank you

[jaylee]

As a long time vegetarian who is working on moving back to Europe ( but to France for the first time), I really want to thank you for showing so many French recipes that I can make and eat. It really makes a difference to know I can find small ways to be part of the food culture where I am interested in possibly living.

[euniceswan]

My Scottish mother inlaw have me this same recipe over 50 years ago been making it ever since .Love soup collect recipes from all over the world. X

[tritzia]

Your videos are so clear and instructive. Great food. Merci from Canada 🇨🇦

[Mibular]

I've had such a thing for carrots lately! Yum!!

[Lichamanka]

I need 10 hour video with Stephane saying "croutons" 😅
Thank you for the recipe, I will try it this weekend. Greetings from Russia

[stefool]

Très joli... et quel accent cher Stéphane

La meilleure chaine de cuisine française en anglais.

Merci

[ginafriend]

Stephane .. I know this would be absolutely divine, and yes I agree with French cooking!! It is the finest! ..and I dont know how food could be any good Without butter 😊 Thank you for this recipe!

[nellygutierrez]

You are my hero, I tried to make this soup for many years unsuccessfully. But today thanks to your expertise I was able to make it to perfection. Thank you so much. 👍🏽👏🏼👏🏼👏🏼

[zin]

I've never tasted carrot soup before, so I'm pleased to see this recipe, especially as I have a glut of carrots in my vege rack. Thank you.

[demetripapanicolaou]

As always, great instructions for a soup packed with flavor. It's astonishing how 3 ingredients can make a tasty soup, without broth or even black pepper! Thank you sir

[reubenang]

thank you Stefan, for the recipe and video. I cooked it while self isolating and thoroughly enjoyed it. best wishes from Singapore

[chefmonsieur]

Woww yummy Yummy chef 😋 thanks for sharing

[amokov]

Stephan, I never never even thought about things like this. It's a real cute soup I'd like to try tommorrow. I love your channel, you are amazing and friendly person. I wish all the best to you and French Cooking Academy. Greetings from Belarus! Huge respect an thumb up!

[rorybone]

These videos are superb. They bring Escoffier's method and talent to a new generation. Well done!

[brianyoung]

When it comes to vegetable soups, particularly puree soups, for me it's about simplicity and capturing the essence of the vegetable. Certain classic French recipes take that essence and turn it on its ear. Thanks for showing us this one Stephane

[AnnieThyme]

This looks delicious! I can't eat solid food and your recipes always give me great ideas (esp the soup ones), but this one is absolute perfection for me! And I have no doubt it will be delicious!
Thanks for all the work you do here and knowledge you share- much appreciated :)