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: https://bit.ly/2Of3oJD NEWSLETTER►https://bit.ly/2lNomli

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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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
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CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
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Larousse gastronomique:
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Le repertoire de la cuisine (in english):
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