Potage Crecy

• butter↗3 tablespoons
• shallots, sliced↗2
• carrot, roughly chopped (or grated)↗1 lb
• large baking potato, peeled and roughly chopped (or grated)↗1
• salt, to taste↗
• black pepper, to taste↗
• sugar↗2 teaspoons
• chicken stock (preferably homemade) or 5 cups vegetable stock (preferably homemade)↗5 cups
• creme fraiche or 1/2 cup sour cream↗1⁄2 cup
• chopped fresh chervil or 1/4 cup fresh parsley leaves1⁄4 cup

Step-by-step instructions

1. 1

   Melt the butter in a large saucepan over medium heat.

2. 2

   Add the shallots, carrots, potato, salt, pepper, and sugar, and cook, stirring occasionally, for about 15 minutes, until the carrots begin to break down.

3. 3

   Add the stock, raise the heat to high, and bring the mixture to a boil.

4. 4

   Turn the heat to low and simmer for about 15 minutes.

5. 5

   Using a food mill, an immersion blender, or an upright blender, puree the mixture until smooth, working in batches if necessary (be careful, mixture is hot).

6. 6

   To serve hot, reheat the soup in the saucepan.

7. 7

   To serve it cold, refrigerate, covered, for at least 2 hours.

8. 8

   Stir in the creme fraiche, then garnish with the chervil and serve.