Potage Puree Crecy

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#92123

serves/makes:

ready in:
1-2 hrs

ingredients

4 tablespoons butter
4 large carrots, peeled and thinly sliced
1 large yellow onion, thinly sliced
2 russet potatoes, peeled and thinly sliced
1 1/2 cup good quality hot chicken stock
1 1/2 cup milk
2 egg yolks
1 cup light cream
salt and pepper, to taste
1 pinch cayenne pepper

directions

Melt butter, add carrots, onions and potatoes. Saute veggies until onion is golden and soft. Add stock and cook until vegetables are very soft, about 30-45 minutes.

Puree in batches in a blender until very smooth. Return to pan, add milk and blend thoroughly (At this point it can be refrigerated and finished just before serving. To finish, reheat the soup).

Beat the egg yolks into the light cream. Add a little of the hot soup to the mixture and then add it all back to the pot. Allow the soup to thicken slightly but do not boil. Taste and season as you like.