Potage Crecy a la briarde is a french soup made mainly with pureed fresh carrots, onions and a bit of potatoes and of course cream and butter. This soup is part of the escoffier puree based soup which use pureed vegetables. It is a must try vegeterian soup recipe to try anytime of the year. SUBSCRIBE: NEWSLETTER►
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
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UTENSILS AND COOKWARE STARTER KIT:
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Great all around cutting board (polypropylene):
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:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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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:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: