Puree of Carrot Soup

This is one of those classics that the French have named in their inimitable way— after one of two towns, but no one knows which. Few people dining today are likely to recognize that crécy indicates carrots, so just call it carrot puree.

This delicious soup lends itself to a lot of variation. It is traditionally thickened in several ways, so it’s a good candidate for play in the kitchen; experiment with different techniques and see how each contributes its own nuances to the