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词条 Carrot soup
释义

  1. Overview

  2. In French cuisine

  3. History

  4. See also

  5. References

  6. Further reading

  7. External links

Carrot soup (referred to in French as Potage de Crécy, Potage Crécy, Potage à la Crécy, Purée à la Crécy and Crème à la Crécy)[1][2][3][4] is a soup prepared with carrot as a primary ingredient. It can be prepared as a cream- or broth-style soup. Additional vegetables, root vegetables and various other ingredients can be used in its preparation. It may be served hot or cold, and several recipes exist.

Carrot soup has been described as a "classic" dish in French cuisine. The soup was eaten by King Edward VII every year on 26 August to commemorate the 1346 Battle of Crécy.

Overview

Carrot soup can be prepared as a cream-style soup[6][7] and as a broth-style soup.[8][9] Vegetable stock[10] or chicken stock can be used as ingredients in both styles of soup.[11][12] Other vegetables may be used in the dish, including root vegetables, the latter of which may include garlic[8] onion,[7] shallot,[2] potato,[9][17][18] turnip[19] and others. Carrot juice and orange juice can be used in its preparation,[21][22][23] and some versions are prepared using puréed carrot.[18][25] After cooking, the dish can be run through a sieve to strain it.[18][27][28] The carrots used can be peeled or unpeeled, and the use of peeled carrots can lend to increased smoothness in puréed versions of the dish.[25] Those prepared with puréed carrot may have a thick consistency while also being smooth in texture.[30] The soup's color can vary based upon the coloration of the carrots used.[31] Young carrots tend to make the soup sweeter and imbue it with a bright orange coloration, while older, larger carrots provide less sweetness and may imbue a yellow coloration.[2] The use of old, cracked carrots that have a woody texture in their interior can produce a soup of inferior quality.[2]

Several ingredient variations exist in carrot soup preparations. Some carrot soups are prepared using coconut milk, coconut water, coconut cream, coconut butter or coconut pieces.[21][31][36][37] Some versions include ginger as an ingredient,[38][39][40] and some include curry.[21][36] Green carrot leaves (greens) from the top of carrots can be used as an ingredient in the dish.[17] Chopped mint leaves are used in some versions.[45] It can be served hot or chilled.[9][30][31][49] Salt and pepper can be used to season the dish,[8] and nutmeg is sometimes used as a seasoning.[51][52][53] It is sometimes topped with yoghurt, a yoghurt sauce, crème fraîche, sour cream,[10][12][31][57][58] and other ingredients.

In the United Kingdom, a distinct soup variety much more popular than plain carrot soup is carrot and coriander soup, made with coarsely chopped or grated carrot, garlic and coriander (cilantro) seeds.[1][2]

The zest of orange can be used as a garnish, as an ingredient within the dish itself, and in both ways.[21][22][49][64] Additional garnishes can include dill, carrot leaves,[7][57] grated, minced or diced carrot,[31] chives,[10][45] other fresh, chopped herbs, croutons, and toast squares,[1][11][18][19][28] among others. Carrot soup can be prepared as a vegan food, and can also be prepared as a bisque.[37]

Carrot soup may contain a significant amount of nitrite.[76]

In French cuisine

Carrot soup (Potage de Crécy, Potage Crécy, et al.) is a dish in French cuisine, and has been described as a "classic" and "famous" dish in the country's cuisine.[1][30][79] Potage is a variety of soups that have a thick consistency.[80][81] Potage Crécy is named after Crécy-en-Ponthieu, a commune in Northern France that has been purported to produce carrots with the best flavor within the country.[82][83]

In French cuisine, Crécy soup is typically prepared with rice, which can also be served as a side dish.[2][28][86][87] Rice may be used as an ingredient to thicken the dish,[88][89] and barley has also been used.[88]

History

Although the modern sweet orange carrot was not developed until the 16th century, in the Low Countries, it has been represented as a tradition, and it was once customary for English people to eat Crécy soup annually on 26 August in commemoration of the anniversary of the Battle of Crécy, which occurred in Crécy, France on that date in 1346.[51][82]

Crécy soup was eaten annually by King Edward VII, King of the United Kingdom between 1901 and 1910, on the battle's anniversary day,[51] in honour of his ancestor, Edward, the Black Prince,[51] who led the battle. It has also been suggested that the soup was served to triumphant English soldiers after the battle concluded, using carrots from Crécy.[4]

Ernst Moro, an Austrian physician and pediatrician invented Professor Moro's Carrot Soup, which is shown to be effective against diarrhea caused by antibiotic-resistant bacteria.[3]

See also

{{portal|Food|France}}
  • List of carrot dishes
  • List of soups
  • List of vegetable soups

References

1. ^{{cite web | title=Carrot and coriander soup | website=The Telegraph | date=2015-12-27 | url=https://www.telegraph.co.uk/food-and-drink/recipes/carrot-and-coriander-soup/ | access-date=2017-09-25}}
2. ^{{Cite web|url=http://www.goodtoknow.co.uk/recipes/501903/carrot-and-coriander-soup|title=Carrot and coriander soup|website=goodtoknow|language=en-GB|access-date=2017-09-19}}
3. ^Professor Moro's carrot soup (Article in German)
4. ^1 {{cite web | author=HuffPost | title=Recipe Of The Day: Creamy Carrot Soup | website=The Huffington Post | date=October 10, 2012 | url=http://www.huffingtonpost.com/2012/10/10/carrot-soup_n_1951262.html | accessdate=December 6, 2015}}
5. ^1 2 3 {{cite web | url=http://abcnews.go.com/GMA/Recipes/recipe/carrot-soup-coconut-milk-recipe-michael-anthony-35220954 | title=Michael Anthony's Carrot Soup With Coconut Milk | publisher=ABC News | accessdate=6 December 2015}}
6. ^1 2 3 {{cite book | last=Creasy | first=R. | title=Rosalind Creasy's Recipes from the Garden | publisher=Tuttle Publishing | series=Cookery, Food and Drink Series | year=2008 | isbn=978-0-8048-3768-2 | url=https://books.google.com/books?id=ara-8q1FlE4C&pg=PA87| page=87}}
7. ^1 {{cite book | last=L'hirondel | first=J. | title=Nitrate and Man: Toxic, Harmless Or Beneficial? | publisher=CABI | series=CABI Publishing Series | year=2002 | isbn=978-0-85199-566-3 | url=https://books.google.com/books?id=5lRhzMgDHAQC&pg=PA40 | pages=40–41}}
8. ^1 2 3 {{cite web | title=Chilled Carrot Soup | website=WAFB 9| date=August 12, 2008 | url=http://www.wafb.com/story/8830508/chilled-carrot-soup | accessdate=December 6, 2015}}
9. ^1 2 {{cite book | last=Creasy | first=R. | title=The Edible French Garden | year=1999 | isbn=978-1-4629-1759-4 | url=https://books.google.com/books?id=A7SHCgAAQBAJ&pg=PA70 | page=70}}
10. ^1 {{cite book | last=Druker | first=M. | last2=Silverstein | first2=C. | title=New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup | publisher=Thomas Nelson | year=2007 | isbn=978-1-4185-7222-8 | url=https://books.google.com/books?id=HackVi72LNIC&pg=PA105 | page=105}}
11. ^1 {{cite book | last=Connell | first=L.O. | title=American Plate: A Culinary History in 100 Bites | publisher=Sourcebooks | year=2014 | isbn=978-1-4926-0304-7 | url=https://books.google.com/books?id=1kPQBAAAQBAJ&pg=PA272 | page=272}}
12. ^1 {{cite book | title=LOHAS風蔬果料理 | publisher=旗林文化出版社 | series=轻松小品 | year=2007 | isbn=978-986-6881-05-3 | url=https://books.google.com/books?id=NdnlD9GCkhwC&pg=PA47 | language=zh | page=47}}
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19. ^1 2 3 4 5 {{cite book | last=Madison | first=D. | title=Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes | publisher=Potter/TenSpeed/Harmony | year=2013 | isbn=978-1-60774-192-3 | url=https://books.google.com/books?id=LipSPRAjNUEC&pg=PA13 | pages=13–15}}
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21. ^1 2 {{cite book | last=Chamberlain | first=S. | last2=Chamberlain | first2=N. | title=Clémentine in the Kitchen | publisher=Modern Library | series=Food Series | year=2001 | isbn=978-0-375-75664-1 | url=https://books.google.com/books?id=bTrUcfNbiVUC&pg=PA175 | page=175}}
22. ^1 2 3 {{cite web | last=Shulman | first=Martha Rose | title=Pureed Carrot Soup Recipe | website=The New York Times | date=January 22, 2009 | url=http://cooking.nytimes.com/recipes/1012652-pureed-carrot-soup | accessdate=December 6, 2015}}
23. ^1 2 {{cite book | last=Sander | first=J.B. | title=The Martini Diet | publisher=Fair Winds | isbn=978-1-61059-380-9 | url=https://books.google.com/books?id=4Si5TDpKwtsC&pg=PA160 | page=160| year=2004 }}
24. ^1 2 3 4 5 {{cite book | last=David | first=E. | last2=Child | first2=J. | last3=Renny | first3=J. | title=French Provincial Cooking | publisher=Penguin Publishing Group | series=Penguin twentieth-century classics | year=1999 | isbn=978-1-101-50123-8 | url=https://books.google.com/books?id=_-WZjjQsKzAC&pg=PA189 | pages=189–190}}
25. ^1 2 {{cite book | last=Moskowitz | first=I.C. | title=Vegan with a Vengeance, 10th Anniversary Edition: Over 150 Delicious, Cheap, Animal-Free Recipes That Rock | publisher=Da Capo Press | year=2015 | isbn=978-0-7382-1834-2 | url=https://books.google.com/books?id=3QKCBgAAQBAJ&pg=PA56 | accessdate=December 6, 2015 | page=56}}
26. ^1 2 3 4 {{cite book | title=The Circle and Success Magazine | publisher=Funk & Wagnalls Company | issue=v. 3–4 | year=1908 | url=https://books.google.com/books?id=XC4wAQAAMAAJ&pg=RA1-PA117 | page=117}}
27. ^1 {{cite book | last=Cox | first=J. | title=The Organic Cook's Bible: How to Select and Cook the Best Ingredients on the Market | publisher=Skyhorse Publishing Company, Incorporated | year=2015 | isbn=978-1-5107-0048-2 | url=https://books.google.com/books?id=OBaGCgAAQBAJ&pg=PA199 |pages=199–200}}
28. ^1 {{cite book | last=Guides | first=R. | title=Rough Guide Phrasebook: French: French | publisher=Rough Guides | series=Rough Guide to... | year=2011 | isbn=978-1-4053-8644-9 | url=https://books.google.com/books?id=F9SDSxOwV3IC&pg=PA244 | page=244}}
29. ^1 {{cite book | last=Foskett | first=D. | last2=Rippington | first2=N. | last3=Paskins | first3=P. | title=Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd edition | publisher=Hodder Education | year=2015 | isbn=978-1-4718-3962-7 | url=https://books.google.com/books?id=pQVsCgAAQBAJ&pg=PR156 | page=156}}
30. ^1 {{cite book | last=Bittman | first=M. | title=The Best Recipes in the World | publisher=Potter/TenSpeed/Harmony | year=2009 | isbn=978-0-307-48217-4 | url=https://books.google.com/books?id=nOE1x-FztIoC&pg=PA284 | page=284}}
31. ^1 {{cite book | last=Hensperger | first=B. | last2=Kaufmann | first2=J. | title=Not Your Mother's Slow Cooker Cookbook | publisher=Harvard Common Press | series=NYM Series | year=2004 | isbn=978-1-55832-245-5 | url=https://books.google.com/books?id=cDNRHs_f5P8C&pg=PA83 | page=83}}
32. ^1 2 {{cite book | last=Webb | first=R. | title=Eat to Beat Diabetes: Over 300 Scrumptious Recipes to Help You Enjoy Life and Stay Well | publisher=Readers Digest Association | year=2003 | isbn=978-0-7621-0486-4 | url=https://books.google.com/books?id=xOiwsviyIwEC&pg=PA222 | page=222}}
33. ^1 {{cite book | last=Goodman | first=M. | last2=Holland | first2=L. | last3=McKinstry | first3=P. | title=Food to Live By: The Earthbound Farm Organic Cookbook | publisher=Workman Publishing Company | year=2012 | isbn=978-0-7611-7629-9 | url=https://books.google.com/books?id=sS43cazfrxsC&pg=PA36 | page=36}}
34. ^1 {{cite book | title=Soupes: Potages et consommés | publisher=Editions Artémis | series=Saveurs d'Annie | year=2006 | isbn=978-2-84416-435-3 | url=https://books.google.com/books?id=L98W8BP3p7IC&pg=PA7 | page=7}} {{fr icon}}
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36. ^1 {{cite book | last=Gerras | first=C. | last2=Cusumano | first2=C. | last3=Munson | first3=C. | title=Rodale's Basic Natural Foods Cookbook | publisher=Simon & Schuster | year=1989 | isbn=978-0-671-67338-3 | url=https://books.google.com/books?id=EzKqgS5SIyUC&pg=PA128 | page=128}}
37. ^1 2 {{cite book | last=Binney | first=R. | title=Wise Words and Country Ways for Cooks | publisher=F+W Media | series=Wise Words | year=2012 | isbn=978-0-7153-3392-1 | url=https://books.google.com/books?id=UksX3LwQNM4C&pg=PA119 | page=119}}
38. ^1 {{cite book | last=Worthington | first=D.R. | last2=Williams | first2=C. | last3=Caruso | first3=M. | title=Williams-Sonoma Collection: French | publisher=Free Press | series=Williams Sonoma Collection | year=2004 | isbn=978-0-7432-4994-2 | url=https://books.google.com/books?id=u_Gg-GaWBwkC&pg=PA30 | page=30|quote=Potage Crécy: Crécy, a town in northern France that produces some of the country's best carrots, ... Smaller, slender but mature carrots, especially those that have been organically grown, have the best flavor. very large or thick carrots often ...}}
39. ^1 {{cite book | last=Davidson | first=A. | last2=Jaine | first2=T. | last3=Davidson | first3=J. | last4=Saberi | first4=H. | title=The Oxford Companion to Food | publisher=OUP Oxford | series=Oxford Companions | year=2006 | isbn=978-0-19-101825-1 | url=https://books.google.com/books?id=pZ-1AQAAQBAJ&pg=PA531 | accessdate=December 6, 2015 | pages=531–532}}
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41. ^1 {{cite book | title=Food & Beverage Service: A Training Manual | publisher=Tata McGraw-Hill Education | isbn=978-1-259-08292-4 | url=https://books.google.com/books?id=imkzrdLMG60C&pg=PA298 | page=298}}
42. ^1 2 3 4 {{cite book | last=Cooke | first=M.C. | title=Breakfast, Dinner and Supper, Or What to Eat and how to Prepare it | publisher=J.H. Moore | year=1897 | url=https://books.google.com/books?id=kd8oAAAAYAAJ&pg=PA62 | page=62}}
43. ^1 {{cite book | last=De Rivaz | first=E. | title=Little French Dinners | publisher=New Amsterdam Book Company | year=1900 | url=https://books.google.com/books?id=KPspAAAAYAAJ&pg=PA16 | page=16}}
44. ^1 2 {{cite book | last=Picayune | first=T. | title=The Picayune's Creole Cook Book | publisher=The Times-Picayune | year=1901 | isbn=978-1-4494-4043-5 | url=https://books.google.com/books?id=DfCFYBehGgUC&pg=PA27 | pages=27–28}} Note: More information about The Picayune's Creole Cook Book: "Local historian digs up long-lost info on The Picayune Creole Cook Book". The Times-Picayune.
45. ^1 2 3 {{cite book | last=Cracknell | first=H.L. | last2=Kaufmann | first2=R.J. | title=Practical Professional Cookery | publisher=Cengage Learning | year=1999 | isbn=978-1-86152-873-5 | url=https://books.google.com/books?id=l2Om8L3diTQC&pg=PA126 | page=126}}
46. ^1 2 {{cite book | last=Smith | first=H. | title=The Master Books of Soups | publisher=London: Spring Books | year=1900s | url=https://archive.org/stream/masterbookofsoup00smitiala#page/170/mode/2up | page=170}} Note: More information about The Master Books of Soups from: [https://books.google.com/books?id=fwOvB7W0PnUC Google Books] and [https://archive.org/details/masterbookofsoup00smitiala Internet Archive].
47. ^1 {{cite book | last=Herbach | first=A. | last2=Dillon | first2=M. | title=Eating and Drinking in Paris | publisher=Open Road Publishing | series=Open Road Travel Guides | year=2004 | isbn=978-1-59360-015-0 | url=https://books.google.com/books?id=VdrUUfaRUUIC&q=potage+soup | page=106}}
48. ^1 {{cite book | last=Kenney-herbert | first=A. | title=Culinary Jottings | publisher=Applewood Books | series=Cooking in America Series | year=2008 | isbn=978-1-4290-1267-6 | url=https://books.google.com/books?id=9fbOhlqtvdYC&pg=PA30 | pages=30–31}}
[4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20][21][22][23][24][25][26][27][28][29][30][31][32][33][34][35][36][37][38][39][40][41][42][43][44][45][46][47][48]
}}

Further reading

  • {{cite journal | last=Selander | first=Per | title=Carrot soup in the treatment of infantile diarrhea | journal=The Journal of Pediatrics | volume=36 | issue=6 | issn=0022-3476| pmid=15422489 | pages=742–745 | url=http://www.sciencedirect.com/science/article/pii/S0022347650802287 | doi=10.1016/S0022-3476(50)80228-7 | ref=harv | accessdate=December 6, 2015| date=June 1950 }}

External links

{{Commons category|Carrot soup}}
  • Potage Crécy: French for “It’s cold outside—you need some creamy carrot soup”. Blue Kitchen.
  • Why is carrot soup called potage Crecy?. Answers.com.
{{Good article}}

3 : Vegetable soups|Carrot dishes|French cuisine
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