Medieval French Carrot and Coriander Soup (Potage De Crécy)
This week, I'm going to be recreating a simple carrot and coriander soup that was popular in medieval French cuisine - the simple Potage de Crécy. Although I'm using orange carrots, which were rare in antiquity, carrots, parsnips, or any combination of these would work well here!
In any case, let's now take a look at The World That Was! Follow along with my YouTube video, above! Check out my Patreon for some more recipes!
Ingredients (for 2-3 portions)
1 onion (or an equal volume to the amount of carrots) chopped
3 carrots (or an equal volume to the amount of onions) diced
2 cloves garlic
500ml stock (e.g. chicken, vegetable, etc.)
1 - Prepare and Cook Onion
To begin with, we need to peel and chop one whole onion. Onions of all kinds were a staple of most cuisines from the neolothic period to modernity, as they're hardy, filling vegetables that have a multitude of uses. In any case, chop this into fine chunks, so they cook evenly. When this is done, toss some olive oil into a pot, and heat it up over a medium high heat.
When the oil is shimmering, toss a couple of crushed cloves of garlic into the oil, along with your onions. On top of this, sprinkle some salt, some freshly ground black pepper, and some freshly ground coriander. Put all of this back onto a medium high heat for a few minutes while you deal with your carrots.
2 - Prepare and Cook Carrots
Go peel a few carrots - aim for about an equal amount of carrots to onions. When they're peeled, slice them into discs - making sure they're all the same size, so they cook evenly. Although orange carrots were fairly rare in antiquity, they're the dominant strain today. But remember that throwing in some parsnips or heriloom carrots wouldn't hurt either!
When your carrots are prepared, add them to your onions when the pot smells lovely and fragrant, and the onions have turned translucent. On top of your carrots and onions, pour about 500ml of a soup stock of your choice. I went with chicken stock here, to add a more meaty background taste, but any stock would work well enough here!
3 - Cook
Place your pot over a high heat, and let it come to a boil. When it hits a rolling boil, turn the heat down to low and let it simmer away for about 30 minutes, or until a knife, when stabbed into a piece of carrot, comes out easily.
Serve up in a bowl of your choice, garnish with a little sprig of parsley or cilantro, and dig in!
The finished soup is rather sweet, thanks to the carrots and onions, and has a lovely zesty taste thanks to the coriander. The broth thickened up nicely, and the carrot chunks softened into a toothsome mouthful.
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decided to make a ratatouille...and so I did. Never having had it at a restaurant before, I can't say if mine is a proper one but it is really good.
Of course it's just a bunch of my fave vegetables, sauteed then baked/stewed with provencal herbs. I was particularly intrigued because it featured egg plant. I left the skins on and added kalamata olives because a dish without meat benefits from texture and savory salt.
During the cook, a friend dropped by to bring me chanterelles he'd foraged in the morning. They are mildly flavored and I'll likely saute them in butter with garlic and salt. Maybe with eggs and bacon.
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