Carrot soup

Carrot soup(referred to inFrenchaspotage de Crécy,potage Crécy,potage à la Crécy,purée à la Crécyandcrème à la Crécy)is asoupprepared withcarrotas a primary ingredient.It can be prepared as a cream- orbroth-style soup. Additional vegetables,root vegetablesand various other ingredients can be used in its preparation. It may be served hot or cold, and several recipes exist.
Carrot soup has been described as a "classic" dish inFrench cuisine.
Carrot soup can be prepared as a cream-style soupand as abroth-style soup.Vegetablestockor chicken stock can be used as ingredients in both styles of soup.Other vegetables may be used in the dish, includingroot vegetables, the latter of which may include garlic,onion,shallot,potato,turnipand others.Carrot juiceand orange juice can be used in its preparation,and some versions are prepared usingpuréedcarrot.After cooking, the dish can be run through asieveto strain it.The carrots used can be peeled or unpeeled, and the use of peeled carrots can lend to increased smoothness in puréed versions of the dish.Those prepared with puréed carrot may have a thick consistency while also being smooth in texture.The soup's color can vary based upon the coloration of the carrots used.Young carrots tend to make the soup sweeter and imbue it with a bright orange coloration, while older, larger carrots provide less sweetness and may imbue a yellow coloration.The use of old, cracked carrots that have a woody texture in their interior can produce a soup of inferior quality.
Several ingredient variations exist in carrot soup preparations. Some carrot soups are prepared usingcoconut milk,coconut water,coconut cream,coconut butteror coconut pieces.Some versions include ginger as an ingredient,and some includecurry.Green carrot leaves (greens) from the top of carrots can be used as an ingredient in the dish.Choppedmintleaves are used in some versions.It can be served hot or chilled.Salt and pepper can be used toseasonthe dish,and nutmeg is sometimes used as a seasoning.It is sometimes topped with yoghurt, a yoghurt sauce,crème fraîche, sour cream,and other ingredients.
In theUnited Kingdom, a distinct soup variety much more popular than plain carrot soup is carrot andcoriandersoup, made with coarsely chopped or grated carrot,garlicand coriander (cilantro) seeds.
Thezestof orange can be used as agarnish, as an ingredient within the dish itself, and in both ways.Additional garnishes can include dill, carrot leaves,grated, minced or diced carrot,chives,other fresh, chopped herbs, croutons, and toast squares,among others. Carrot soup can be prepared as aveganfood, and can also be prepared as abisque.
Carrot soup may contain a significant amount ofnitrite.
Carrot soup (potage de Crécy,potage Crécy, etc.) has been described as a "classic" and "famous" dish inFrench cuisine.Potageis a variety of soups that have a thick consistency.Potage Crécy is named afterCrécy-en-Ponthieu, acommunein Northern France that has been purported to produce carrots with the best flavor within the country.
In French cuisine, Crécy soup is typically prepared with rice, which can also be served as aside dish.Rice may be used as an ingredient tothickenthe dish,andbarleyhas also been used.
Although the modern sweet orange carrot was not developed until the 16th century, in theLow Countries, it has been represented as a tradition, and it was once customary forEnglish peopleto eat Crécy soup annually on 26 August in commemoration of the anniversary of theBattle of Crécy, which occurred inCrécy, France on that date in 1346.
Crécy soup was eaten annually byKing Edward VII,King of the United Kingdombetween 1901 and 1910, on the battle's anniversary day,in honour of his ancestor,Edward, the Black Prince,who led the battle. It has also been suggested that the soup was served to triumphant English soldiers after the battle concluded, using carrots from Crécy.Ernst Moro, anAustrianphysicianandpediatricianinvented Professor Moro's Carrot Soup, which is shown to be effective against diarrhea caused byantibiotic-resistant bacteria.