Herbed Carrot Soup

Herbed Carrot Soup Recipe
David Prince
Rather than stirring the herbs into the soup, try setting out bowls of dill and tarragon--along with some crème fraîche or sour cream for dolloping--and let guests do the garnishing themselves.

Yield:

Makes about 3 1/2 qts. (serving size: 1 cup)

Recipe from

Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional Information

Calories 184
Caloriesfromfat 54 %
Protein 4.3 g
Fat 11 g
Satfat 7 g
Carbohydrate 17 g
Fiber 3.3 g
Sodium 821 mg
Cholesterol 29 mg

Ingredients

4 tablespoons butter
2 medium onions, sliced
6 cloves garlic, coarsely chopped
3 pounds carrots, peeled and sliced into 1/4-in.-thick rounds
1 bay leaf
1/3 cup long-grain rice (any variety)
2 to 3 tsp. coarse kosher salt
1 teaspoon freshly ground black pepper
8 cups reduced-sodium chicken broth
1/4 cup heavy whipping cream
1 cup crème fraîche or sour cream
1 cup fresh dill, chopped
1 cup fresh tarragon, chopped

Preparation

1. Melt butter in a large pot (at least 5 qts.) over medium-high heat, then add onions. Cook until onions are translucent, 5 to 7 minutes. Add garlic, carrots, bay leaf, rice, 2 tsp. salt, pepper, and chicken broth.

2. Increase heat to high and bring to a boil, then reduce to medium-high and cook, uncovered, until carrots are tender, about 20 minutes. Remove from heat and let cool 10 minutes.

3. Remove bay leaf and purée soup in batches in a blender. Return soup to pot and set over low heat. Add whipping cream and 2 cups water (if soup looks too thick, add a little more water) and cook until warmed through. Season to taste with additional salt.

4. Serve soup hot, with crème fraîche or sour cream, dill, and tarragon.

Note: Nutritional analysis is per cup.

Note:

January 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note