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potage Crécy

famous carrot soup

Potage Crécy soup

The town of Crécy-en-Ponthieu near Calais is famous for France’s finest carrots (which are also known as the red carrot of Meaux) and for Edward III’s victory over the French at the Battle of Crécy in 1346 during the Hundred Years’ War.

Potage Crécy (also known as potage à la Crécy, purée à la Crécy and crème à la Crécy) is made with carrots (preferably thin ones), onions, thyme, rice or potato and tomato paste, cooked in chicken broth, then blended with heavy cream or crème fraîche, chervil leaves and optional croutons added at the end.

Edward VII made sure to eat it every year on 26 August to commemorate his namesake’s victory.


Soups, stews and casseroles

Text © Dana Facaros

Image by Geoff Peters from Vancouver, BC, Canada