Spicy Potage Crecy (Carrot) - cooking recipe

Ingredients
    2 lbs fresh carrots (Chopped)
    1 lb maui onion (Chopped)
    2 serrano peppers (Chopped)
    1/4 cup extra virgin olive oil
    2 tablespoons fresh thyme (Chopped)
    2 tablespoons winter savory (Chopped)
    2 tablespoons fresh oregano (Chopped)
    1 teaspoon fine sea salt
    1 teaspoon fresh ground black pepper
    1/4 teaspoon ground cayenne pepper
    2 tablespoons unsalted butter
    2 fresh garlic cloves (Chopped)
    2 fresh bay leaves
    2 cups white wine (Chardonnay)
    2 tablespoons pastry flour
    2 cups vegetable stock
    4 cups heavy cream (Tempered or Warm)
    1 dash fresh nutmeg (Grated)
    1/4 cup fresh parsley (Chopped)
    1/4 cup fresh cilantro (Chopped)
    1 cup creme fraiche
Preparation
    Pre-heat oven to 450\u00b0F and place oven rack in middle.
    In a large bowl whisk olive oil, fine herbs, salt, black pepper and toss vegetables until coated.
    Place vegetables in a roasting pan, reduce to 325 F and roast for 30- minutes.
    In a 5-quart Dutch oven melt butter, add garlic and bay leaves. Saute garlic for 2-3 minutes or until soft.
    Add Chardonnay wine and reduce the wine by half.
    Slowly stir in pastry flour and cook for 2-3 minutes.
    Scrape roasted vegetables into a Dutch oven and stir.
    Slowly whish in vegetable stock and bring to a full boil, reduce to a simmer for 30-minutes.
    Whisk in warm cream, nutmeg and slowly bring to a full boil stirring. Reduce to a simmer and fold In creme fraiche. Simmer for 10-minutes.
    Remove from heat and discard bay leaves. Add parsley, cilantro and puree Potage Crecy with a hand blender.
    Season Potage Crecy to taste with sea salt, fresh ground black pepper and cayenne pepper.
    Serve Spicy Potage Crecy in warm soup bowls.
    Garnish with a dab of Creme Fraiche.

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