Potage Crecy – Cream of Carrot Soup



Preparation info

  • Difficulty


  • Serves


Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

This famous French soup recipe is said to originate from Crécy, a small town just outside Paris, which is famous for its carrots. This is my version of this classic French recipe, and was one of the most requested soups from all the Bed and Breakfast guests when we ran our B and B, “Auberge de la Fontaine”, in SW France. I offered seasonal set meals daily, all with a French theme, and all home-cooked… a sample menu is shared above. As you can see, they all had a choice of what to eat, as long as they told me what they wanted 24 hrs ahead of time. This recipe was given to me by my elderly neighbour, Renée, who originally came from nearby Crécy, before she married and moved to the Charente Maritime.


  • 60 g salted butter or vegetable oil
  • 750 g carrots, peeled and sliced
  • 1 onion, peeled and diced
  • Bouquet garni of thyme, tarragon, parsley and a bay leaf, tied together
  • 2 tablespoons of pudding rice (round grain rice)
  • 1.5 litres chicken or vegetable stock
  • Salt and white pepper to taste
  • Juice of half a lemon


  1. Heat the butter or oil in a large pan over a low to medium heat, add the sliced carrots, onion and bouquet garni and sweat, covered, for about 10 minutes.
  2. Add the rice and stir well. Then add the stock, season with salt and pepper, bring to the boil, reduce the heat and simmer for 10-15 minutes until the rice and carrots are tender.
  3. Cool slightly before removing the bouquet garni; then liquidise with a hand-held stock blender or in a food processor. Add a little more stock if the soup is too thick for your taste. Stir in the lemon juice. Adjust the seasoning and serve in warmed soup bowls with melba toast or croutons.