Looking for a dairy spread that’s lighter than sour cream, and a little more flavor-agnostic than, say, cream cheese? Vermont Creamery Crème Fraîche might just be your answer. Decadent yet with a clean profile, this crème fraîche is styled after the traditional French recipes that call for bacterial culture to be added to heavy cream.
The name crème fraîche, which translates to “fresh cream,” is somewhat of a misnomer, as the cream is actually soured to achieve its velvety consistency and depth of flavor. In France, the crème fraîche that hails from Normandy is the only cream in the world to carry a Protected Designation of Origin (PDO) status. But France doesn’t hold the monopoly on production! That’s why we’re proud to represent a US-based offering like this stellar product from Vermont Creamery.
With a fat content of 30 percent, crème fraîche does not curdle when heated, which makes it perfect for topping hot dishes like soups. Better yet, it can be substituted into any recipe that calls for sour cream, without the added sour note. Vermont Creamery’s Crème Fraîche possesses a slightly nutty flavor profile that complements root vegetables well, like the carrot and sweet potato in this perfectly autumnal vegetarian soup.
- 1 onion, finely chopped
- 2 cloves garlic, sliced thin
- 2 tablespoons water
- 1 pound carrots, peeled and chopped
- ½ pound sweet potato, peeled and chopped
- 1 teaspoon cumin
- 3 cups vegetable stock, 1 cup additional for blending
- 1 lemon, juiced
- 1 8 ounce container Vermont Creamery Crème Fraîche
- ¼ cup pepita seeds, toasted and chopped
- Few sprigs thyme, leaves separated
- > In a dutch oven, saute onion, garlic, and water for 7 minutes over medium heat. Add carrots, sweet potato, and cumin and cook for 3 to 4 minutes more.
- > Add vegetable stock. Bring to a boil then simmer for 18 to 22 minutes.
- > Turn off heat and let cool slightly, then blend until smooth. Use extra stock as needed to reach desired consistency. Once blended, stir in ¼ cup crème fraîche and lemon juice.
- > To serve, ladle warm soup into bowls and top each with a dollop of remaining crème fraîche, sprinkle of pepitas, and a few thyme leaves.