One of our favourite soups is Crécy
It's an interesting soup. When I serve it, many people don't know what vegetable it is. It has a delicate flavour, not 'carroty' at all. It pays to make a lot because people often come back for seconds. Sometimes we've had it for tea with grated cheese melted on top. When I was on the farm and we had a huge vegetable garden, I grew so many carrots we didn't eat them all, and some grew to be huge, strong monsters over the winter. In they went, into the crécy, and the flavour was just as mild, sweet and hard to pin down as always. Once, one carrot fed all five of us!
Below is how the soup recipe appears in my book. I'll record it here because it's one of our family's favourites. So it's here for posterity then.
Grate about 1/2 kg (1 lb) of carrots and two large potatoes into a pan with some melted butter. Add a couple of chopped onions and let the mixture sweat for a few minutes until the vegetables have started to 'melt'.
Then add a litre of good chicken stock, salt and freshly ground white pepper and allow to simmer slowly for about an hour. Then pass it through a mouli or whip in an electric blender.
Serve with freshly chopped parsley or chervil.
You can also add a nice big knob of butter just before serving and swirl it around.
We especially like it with a sprinkling of freshly-popped pumpkin kernels on top and some grated sharp (tasty) cheddar cheese.