Crecy French Carrot Soup also goes by the name of Cressy Soup or, in France, Potage Crecy. The French ‘à la Crécy’, simply means made or garnished with carrots.
Whatever you care to call it, Cressy soup is one of the best ways of using all those spare celery stalks that can sit and go to waste after buying a head of celery and only using one stalk. Do you do that too? Or am I the only one who makes a Waldorf salad or a cheese and celery sandwich and then throws the rest of the celery back in the vegetable drawer of the fridge, only to find it again when it’s too late…
This is a really filling soup, cheap to make, and you can speed up prep time by just roughly chopping the celery and sieving the soup after it has been liquidised, to remove any last celery strings that may still be lurking in it.
If you don’t have a blender though it is easier to prep the celery really finely at the beginning.
Garnish with fried diced bread, or ready made shop bought croutons.