Crecy Soup
From: Gisele, Aylmer, Quebec, Canada
Comments: For a thinner soup, stir in a little more chicken broth.
Servings: 4
IngredientsPreparation
  • 1 tablespoon [15 g] butter
  • 1 onion, finely chopped
  • 4 large carrots, minced
  • 2 small potatoes, minced
  • 1/4 teaspoon [1 mL] thyme
  • 1/4 teaspoon [1 mL] basil
  • 1 bay leaf
  • Salt and pepper, to taste
  • 6 cups [1.5 L] warm chicken broth
  • 2 tablespoons [30 mL] whipping [35%] cream [optional]
  • 1 teaspoon [5 mL] freshly finely chopped parsley
  • Melt butter into a casserole over medium heat until shiny.
  • Melt finely chopped onion for 3 minutes, without browning.
  • Mix in minced carrots and potatoes then sprinkle with thyme and basil; add bay leaf, salt and pepper.
  • Cover and simmer for 15 minutes, stirring occasionally.
  • Pour in warm chicken broth; simmer for 8 minutes, uncovered.
  • Check for seasonings.
  • Press through a strainer or puree soup into a blender.
  • If desired, stir in cream.
  • Serve, sprinkled with freshly chopped parsley.