Carrot soup

[19] Those prepared with puréed carrot may have a thick consistency while also being smooth in texture.

[23] 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.

[41][42] 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.

[43][44] In French cuisine, Crécy soup is typically prepared with rice, which can also be served as a side dish.

[31][43] Crécy soup was eaten annually by King Edward VII, King of the United Kingdom between 1901 and 1910, on the battle's anniversary day,[31] in honour of his ancestor, Edward, the Black Prince,[31] 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.