Carrot Soup with Sesame and Chives
Heather Moore
I used fat free half and half and green onion instead of Chives. It was equally as good.
ingredients
- 5 Tb. Butter
- 3 1/2 cups chopped peeled carrots
- 1 cup chopped leeks (white and pale green parts only)
- 1/2 cup chopped celery
- 6 cups low-salt chicken broth
- 1/2 cup whipping cream
- 1/2 cup sour cream
- 1 tsp oriental sesame oil
- 2 cups 1/2 inch bread cubes (from day old crustless French bread)
- 1 1/2 Tb. Sesame seeds, toasted
- 2 Tb. Chopped fresh chives
directions
- 1
Melt 2 Tb. Butter in heavy large pot over medium heat. Add carrots, leeks, and celery. Cover and cook until vegetables soften slightly, stirring occasionally, about 10 minutes. Add broth: bring to a boil. Reduce heat, cover, and simmer until vegetables are very tender, about 25 minutes. Cool slightly.
- 2
Working in batches, puree soup in blender until smooth. Return to pot. Whisk cream, sour cream, and 1/2 tsp sesame oil into soup. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill)
- 3
Melt remaining 3 Tb. Butter with remaining 1/2 tsp sesame oil in heavy large skillet over medium heat. Add bread cubes and sauté until golden brown and crispy. About 4 minutes.
- 4
Ladle soup into bowls and mound croutons in the center of each. Sprinkle with sesame seeds and chives.
Source: Natalie Fredrick
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