Carrot crepe puree soup (crime de crecy)

4 servings


Melt the butter in a saucepan and put the chopped onions, garlic, carrots and potatoes. Cover the pan with a lid and simmer everything for about 10 minutes over a low heat, stirring occasionally. Add water, milk, salt, pepper. Cover the pan again and cook over low heat for about 25 minutes. Strain and wipe the cooked vegetables. Whisk the egg yolk and cream with a spoon or broom. Pour a little hot soup into them in a thin stream, constantly stirring so that the yolks do not curl up. Pour into a saucepan, salt to taste, heat, without bringing to a boil. Serve before sprinkling the soup with finely chopped parsley greens