Another Carrot Soup

• This is a French recipe known as Potage à la Cressy because the best carrots are said to be grown in France in the area of Cressy.
• There are several versions of this soup with potatoes being added in some.

Ingredients

• 8 medium/large carrots
• 1 head of celery
• 2 onions
• 2 tablespoons of butter
• 100g boiled ham
• 4 grains of allspice
• 1.5 litres of vegetable stock
• Salt & pepper to taste 
• Sugar – optional
• *
• A few chopped celery, lovage leaves or chives to garnish.

Method

• Chop the onions into small pieces.
• Gently fry the onions in the butter until golden.
• Chop the celery stems into small pieces and add these to the onions.
• Peel and chop the carrots into small circles.
• Chop the celery into small pieces.
• Chop the boiled ham into small pieces.
• Place then all into a large saucepan with the stock.
• Add the all spice.
• Bring to the boil and then reduce the heat and leave it all to simmer.
• Place the lid on the saucepan and let the soup cook for until the carrots and celery are soft.
• This may take over an hour.
• Use a stick blender to purée the soup.
• Season to taste.
• Add a little sugar – optional.
• *
• Garnish with chopped leaves if available.

• Royal Doulton Burgundy soup plates.