Spicy Potage Crecy (carrot)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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 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

Recipe

• 1 pre-heat oven to 450°f and place oven rack in middle.
• 2 in a large bowl whisk olive oil, fine herbs, salt, black pepper and toss vegetables until coated.
• 3 place vegetables in a roasting pan, reduce to 325 f and roast for 30- minutes.
• 4 in a 5-quart dutch oven melt butter, add garlic and bay leaves. saute garlic for 2-3 minutes or until soft.
• 5 add chardonnay wine and reduce the wine by half.
• 6 slowly stir in pastry flour and cook for 2-3 minutes.
• 7 scrape roasted vegetables into a dutch oven and stir.
• 8 slowly whish in vegetable stock and bring to a full boil, reduce to a simmer for 30-minutes.
• 9 whisk in warm cream, nutmeg and slowly bring to a full boil stirring. reduce to a simmer for 10-minutes.
• 10 remove from heat and discard bay leaves. add parsley, cilantro and puree potage crecy with a hand blender.
• 11 season potage crecy to taste with sea salt, fresh ground black pepper and cayenne pepper.
• 12 serve spicy potage crecy in warm soup bowls.
• 13 garnish with a dab of creme fraiche.