Potage Crecy a la Briarde (vegetarian french style carrot soup)

[@obsoleteprofessor2034]

I was in Avignon this past October with my wife who was having trouble walking. We went to a church courtyard that was surrounded by a few restaurants. An old woman must have seen us struggling so she insisted we sit down for lunch. She told my wife "You must eat XYZ for your strength". I took it as a sales pitch but since we were tired we went along. My wife was served a fish and steamed vegetable dish. There was a carrot that was soft all the way through, but it still had a firmness to give it bite. It was the sweetest carrot I have ever tasted. How could a carrot give me such memories?

[@smolincher]

These are the stories we live to hear!

[@robinlillian9471]

Old fashioned carrots were raised more for taste. American supermarket vegetables are developed for other qualities that are more convenient for shipping & storage. They tend to be pretty tasteless in comparison. The French are more picky about their food than Americans.

[@melenatorr]

Avignon was the place for one of my favorite meals, too, and also so simple: on a balcony of a restaurant overlooking the Rhone. Salad, bread, cheese and wine, and time. It was so meditative and peaceful, I love going back to the memory.

[@f.d.r.f.d.r.3187]

The carrot you tasted was, well....A Carrot. I'm guessing organic too. No chemical of any kind and all you apparently had was a real fresh carrot. How wonderful. And how fortunate you were to have passed by the friendly woman. At home if you care to try another quick way to enjoy your carrots here's an idea; First if you find fresh organic carrots it may be at your local farmer's Market if you live near such a place. If you must go to a local supermarket buy as fresh as you can. Carrots are naturally sweet. Prepare the carrots - the amount is your choice - slice and steam which should take less than 9 minutes. A touch of butter will be your choice. Remove the hot carrots to a small bowl and puree. While warm or still hot add a tablespoon or two of a high quality orange marmalade - not too much - oversweet should not be your goal. This makes a pleasant side. Serve hot as possible.

[@evelynbaron2004]

I think sadly better soil; also carrots are one veg which benefits from cooking. Thank you for sharing such deeply poignant memories which reminds me of the people i deeply loved and lost. My mother died from a brain tumour and had no idea she only had 3 months left. It still hurts, as it always will when we miss someone whom we love. Tx again for wonderful post.

[@kipwilliamson9521]

I got my hands on about 7lbs of beautiful carrots yesterday free & made this recipe last night. I had to because I had just purchased a 5lb bag the night before from the grocery store which looked good but were not just picked by a farmer. So, with having a total of 12lbs I pulled this recipe out. Instead of thyme I used cardamom. I included some herbed croutons. I also paired with that an herb roasted turkey breast & sliced tomatoes on a croissant. The results were spectacular! My daughter couldn't believe what she was tasting. The unusual light floral notes of the cardamom matched perfectly with herbal flavors from the croutons which were followed by the sandwich were no match for a cold November night. Thank you for sharing your French techniques on handling carrots with us. It's a keeper.

[@mariecrowe8843]

The reason there is butter in everything french ....and english, is because we raise dairy cattle. In countries like Greece and Spain they use olive oil, because they can grow olive trees. Our traditional cooking is dictated by our environment.

[@joelhammer3538]

Also, cattle doesnt do as well in a hot, semi arid climate. Hence, more goats and sheep👍🏿

[@TroyanMarshall]

Excellent observation!

[@evelynbaron2004]

well said.

[@vuivui4273]

And in America, they raise idiot sandwiches? I guess.

[@vuivui4273]

@Callan Ali We all know you are a stalker. Now sod off our notifications

[@jaylee5639]

As a long time vegetarian who is working on moving back to Europe ( but to France for the first time), I really want to thank you for showing so many French recipes that I can make and eat. It really makes a difference to know I can find small ways to be part of the food culture where I am interested in possibly living.

[@4shehadeh]

Because Everything is better with butter! Looks delicious. Thank you

[@tritzispoosa]

Your videos are so clear and instructive. Great food. Merci from Canada 🇨🇦

[@euniceswan2751]

My Scottish mother inlaw have me this same recipe over 50 years ago been making it ever since .Love soup collect recipes from all over the world. X

[@PanAmStyle]

Yes, more vegetarian recipes please!

[@zin153]

I've never tasted carrot soup before, so I'm pleased to see this recipe, especially as I have a glut of carrots in my vege rack. Thank you.

[@stefool]

Très joli... et quel accent cher Stéphane La meilleure chaine de cuisine française en anglais. Merci

[@evan.5967]

Je un peu parle le francais 😊 mais je ne comprendes pas ton message

[@lazzehagel]

Thanks

[@brianyoung3]

When it comes to vegetable soups, particularly puree soups, for me it's about simplicity and capturing the essence of the vegetable. Certain classic French recipes take that essence and turn it on its ear. Thanks for showing us this one Stephane

[@cathys949]

I agree! That's why I like to use water instead of stock in a pureed single-vegetable soup. The flavor is cleaner and really lets the veggie shine.

[@demetripapanicolaou4441]

As always, great instructions for a soup packed with flavor. It's astonishing how 3 ingredients can make a tasty soup, without broth or even black pepper! Thank you sir

[@Lichamanka]

I need 10 hour video with Stephane saying "croutons" 😅 Thank you for the recipe, I will try it this weekend. Greetings from Russia

[@coreycheng9926]

and the word ‘butter’ too

[@nellygutierrez558]

You are my hero, I tried to make this soup for many years unsuccessfully. But today thanks to your expertise I was able to make it to perfection. Thank you so much. 👍🏽👏🏼👏🏼👏🏼

[@Mibular]

I've had such a thing for carrots lately! Yum!!

[@elblanco5]

Yup, that was really great. Surprisingly filling and goes well with a white fish as the main.

[@reubenang6541]

thank you Stefan, for the recipe and video. I cooked it while self isolating and thoroughly enjoyed it. best wishes from Singapore

[@AMiles1009]

Made this for dinner today. Absolutely delicious!

[@beccar1605]

Making this with carrots I grew in my garden. Excellent recipe, Merci Stephen!

[@rorybone100]

These videos are superb. They bring Escoffier's method and talent to a new generation. Well done!

[@meekomania205]

Everyone loved this very tasty soup thank you 😊

[@neufalabonk8170]

Made this for dinner this evening. I veganised it by substituting olive oil and oat milk crème fraîche. Superbe!

[@FrenchCookingAcademy]

🙂 great adaptation

[@alpinerose9181]

Carrots give a big boost to the immune system, lots of Vit. A. I love making this, it is so simple and delicious.

[@emadavazpour3358]

THAT... was a work of art my friend... Bravooooooo

I love carrot soup. ❤

[@lindavanord5606]

This looks delicious in will be making this tonight.

[@amokov]

Stephan, I never never even thought about things like this. It's a real cute soup I'd like to try tommorrow. I love your channel, you are amazing and friendly person. I wish all the best to you and French Cooking Academy. Greetings from Belarus! Huge respect an thumb up!

[@FrenchCookingAcademy]

thanks a lot it is a great tasting soup 🙂 try it and let me know 👍

[@amokov]

@@FrenchCookingAcademy Hi, Stephan. Let me show you. kzbin.info/www/bejne/bIKreoiPa9WteZY I will be happy if you say few words about my result. Thank you and greetings from Belarus.

[@franbacon4293]

Beautiful soup -

[@soniavadnjal7553]

Years since I cooked carrot soup. Must try this.

[@odipaints]

I tried this recipe and it is perfectly delicate. Loved it! Merci!

[@kma3647]

4 years old, I know. But the reason why there's "always" butter is because of traditional farm life. You'd have cows for milk, but the milk rapidly spoils, and of course, a cow produces far more milk that you can just drink right then and there. So, you have to preserve it for later. You do that by beating it into butter or fermenting it into cheese. Both of these can be stored for much longer, so the milk isn't wasted. Another reason here is you didn't always have meat or game to use to get oil. If you're just cooking the veggies you can scrounge from the farm, you use what you have, and that's butter. Even if you can get small game like small birds or mammals, they're gamey and don't have much fat that will render, vs something like duck or bacon which of course, renders wonderfully tasty fats that you'd happily use if you have it.

[@dominiccruz1201]

Thank you for sharing your video on French Cooking. It is refreshing to watch you cook with simple and clear instruction and to see the finish product at the end. Thanks again

[@BubblepopVIP]

Just tried this and it’s sooo delicious, I love it!!! 🥕🥕🥕

[@FrenchCookingAcademy]

yes it is really good indeed , thanks for th ruing the recipe 🙂

[@areliablesource2848]

Thank you for this video. I have been watching your channel for a while now and this is the video that makes me want to move to France just for this soup.

[@georginastone5375]

Absolutely delicious....thank you...just eaten it....fab.. thank you

[@ginafriend1690]

Stephane .. I know this would be absolutely divine, and yes I agree with French cooking!! It is the finest! ..and I dont know how food could be any good Without butter 😊 Thank you for this recipe!

[@danstovall4424]

Wow. Never thought a carrot soup recipe video would make me so hungry.

[@dp4366]

Thank you for this. One very positive thing about lockdown, curfew, confinement at this time is having the time to learn and practice. I shall try this soup today. Thank you Monsieur.

[@heidid5275]

OMG!! One of my absolute favorites! Love the potato leek, too.

[@EdtheTraveler]

I have made this soup a few times and it is always a hit with family and guests. Thank you for sharing and I look forward to more soup recipes.

[@ЛидияПоляничкина]

Stephane, thank you for perfect easy recipes and positive vibes!!!!

[@FrenchCookingAcademy]

🙂👍👨🏻‍🍳

[@lmm1586]

Heavenly 😋

[@chefmonsieur8607]

Woww yummy Yummy chef 😋 thanks for sharing

[@sarelito9202]

Mouth watering!

[@ritagalea5459]

It looks delicious. I will try it for sure as I love French cuisine

[@MYount]

I make this recipe and sometimes I also add ginger for a twist or dill. Thank you so much for this video.

[@erfho8y]

Stephane, you are a beast! This is EXACTLY what I was looking for to make as a starter for my mom's birthday. Something without meat, not too heavy, to match a steak au poivre for the main course. This is it. Thank you so much! I loved your channel already but this was a lifesaver!

[@FrenchCookingAcademy]

great to hear it helped out🙂🙂👍👨🏻‍🍳

[@plamenageorgieva4727]

Merci for the delicious recipe. It's very interesting I'm a Bulgarian and my grandfather cooked with the same technique. It's strange for me because he never has been in France I really wonder that he teaches me to cook like this. Well, stay healthy 👍💛

[@queeffairy]

That's a nice easy soup. Gonna give this a try as I'm a huge fan of carrots.

[@FrenchCookingAcademy]

really worth the try 😋👨🏻‍🍳👍

[@milenaflores1535]

Always great recipes !!! I really enjoy this channel!!!

[@johnweimer3249]

This is an awesome recipe and an awesome soup, but what I do as I do with all cream finished soups is I don’t add the crème fraîche or the butter just yet. I strain it and then put it in containers to keep and or freeze. Then you take out the portion you want and warm it back up then add the crème fraîche and the butter at the time of serving.

[@fauxtaux]

Carrot soup is one of the joys of life :)

[@normacoope8239]

I will try this, looks easy but delicious

[@chipchip....]

Love your homade recipe. I did this and it tasted amazing ♡♡♡ natural sweetness no need to add sugar

[@AnnieThyme]

This looks delicious! I can't eat solid food and your recipes always give me great ideas (esp the soup ones), but this one is absolute perfection for me! And I have no doubt it will be delicious! Thanks for all the work you do here and knowledge you share- much appreciated :)

[@ComblessMan]

Just beautiful, it can be done in a short time and it is very elegant in its simplicity. Very nice thanks.

[@Tracks777]

lovely stuff

[@davidthomas6094]

Something cool to make for my vegetarian niece! Thanks!

[@Belle19700]

Just made this soup. I think we need to define exactly what a "small onion" is. I thought it was small, but it overpowered the carrots. Don't get me wrong here; this soup is good. For me, personally, I would leave the cream out of it. It was so good, so tasty, until I put the cream fraiche in. It doesn't need it, at all, as long as you put the salt in. This soup is a winner. Be sure to slice all vegetables very, very thin, or the cooking time will be off.

[@mridgill]

Made it tonight. It was delicious. Thanks for your videos and recipes.

[@22304abc]

This looks delicious. I prefer French cooking and will make today. It's very cold where I live.

[@carenburmeister5002]

This is a thing of beauty!

[@greg6107]

I know it tastes as good as it looks !

[@suzyjohnson4667]

Thank you Stefan for this wonderful soup recipe. So delicious!!

[@waddylowe5483]

As always you are on point, lovely dish, simple and delicious. I know the taste and flavour of the soup is spectacular.

[@mindrules1566]

Love your recipes 😍

[@theresevh]

Wonderful video, as always! this looks so delicious, thank you!

[@GuitarFood67]

Great Video!

[@vtsogli]

Excellent!! Merciiiii!!

[@georgebetar923]

Another great soup to try, thank you.

[@alicetwain]

Salut! In Northern Italy we have a similar soup, riis e carottul. The base is very similar, with no cream, and we boil rice in the soup.

[@Frankythechops]

Great recipe! Make sure you warm your soup bowl for maximum enjoyment. Love this dude

[@bonjourpariss8955]

I love it.. Thank u Chef!

[@ceknott]

I am going to prepare it right now

[@jrkorman]

Looks very much like a squash soup I made a few nights ago! Have to love "vegetarian soup"; starts and finishes with butter!

[@crcsheedy]

Yes, that's the distinction between vegan and vegetarian.

[@JulieWallis1963]

Butter *is* vegetarian. Vegans use olive oil.

[@sherrydmp8670]

I love France and it's cuisine. But I love it even more now. Well done! :-)

[@AsherBKNY]

Looks so mmm 😋

[@Tracks777]

lovely content

[@vimisunful]

how can just plain carrots be so tempting!!!

[@RandomDoive]

Will make this tonight. I am stuck on a boat with very few ingredients but I have enough for this, no potatoes though, should be interesting!

[@thedreadtyger]

do you know a source for Benedictine Lenten recipes? i know that the beginning of French cuisine is found there in the monasteries of La Belle France.

[@mihaiciobanu1440]

Thank you 😊

[@jlsicard]

Made it exactly per the recipe except I used generic supermarket carrots and 1/4 teaspoon ground thyme. Divine!

[@abida2]

We are making this for breaking the fast today! Can’t wait 😊

[@NSLukas]

Gorgeous!

[@abdulkadirerenozturk8497]

Great channel, I love how your recipes are easily replicable but provide very different tastes. I cook your dishes by cutting the butter and cream amounts in half and they still taste great to me. Perhaps I should stick to the original amounts and just eat smaller portions but.. One thing with classic recipes (including of my own country) is that they were probably evolved to fit physically much more active lifestyles. My cardiovascular system aches just by watching the spoon after spoon of cream and butter added in this soup :D.

[@fscaramuzza]

Did you cut/slice the carrots with a mandoline? They look very even in thickness.

[@sailormoonluna23]

Thank you!

[@donnadornbusch6738]

Yum

[@mariabountali3686]

Great videos! what brand of hand mixer are you using?

[@Danvillepreppy]

Thank you for a vegetarian French recipe! We would love to see more!

[@rbnutwood4659]

This looks fab, made my mouth water, will make it asa I’ve bought the ingredients (no way can I just happen to have crème fraîche in my fridge without eating it!) 🐽 Well filmed, loved the ‘nudge/s’ of butter 💚😊💚

[@scourge39]

I made this the other day and absolutely loved it! I’ll be sharing this video with fellow foodies. I would love to see you do a video on how to make Eggs Madeira Funchal. There are only a few mentions of it online, one being a decent French to English translation from a very old French cookbook. I’m curious to see how you’d update it.

[@SeaHearts1]

Make it with chicken stock & basil. Amazing and butter at the end is a must 😍

[@SeaHearts1]

cristopher wong That's Chef Chernobyl Punch Man 😏

[@JulieWallis1963]

The chicken stock will *not* work as this is a vegetarian recipe!

[@antonioodescalchi1174]

can we use clarified butter instead of normal butter? Does this prevent any brown burned bitter butter?

[@palomahealing5073]

Please, please, please!! Of you can upload a video on puree type, different vegetable soups!🥰🥰🥰 I'm adopting the French lifestyle and food is a Big, Big part of it for us women! Thank u🌹

[@FrenchCookingAcademy]

HI there maybe you need to watch this video I made before kzbin.info/www/bejne/eYDCdYKvZ6qkgJo😋

[@delia9716]

I always use mineral water when making soup. I can taste and see the difference, especially when I dont puree and keep as a broth. 🥣

[@xyzxyz0815]

Wonderful recipe! Thank you for sharing. What kind of potatoes do you use?

[@aidanclarke6106]

Starchy potatoes for this use

[@thomasblair5694]

Stephane, merci inf.