Carrot Soup with Orange & Tarragon |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A pretty orange color, delicious hint of citrus and garden-fresh flavor make this soup a requested dish at my many celebrations. Try sprinkling individual bowls with fresh tarragon before serving. Ingredients:
2 pounds fresh carrots, sliced |
2 medium onions, chopped |
2 tablespoons butter |
6 cups reduced-sodium chicken broth |
1 cup orange juice |
2 tablespoons brandy |
4 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon |
1 teaspoon salt |
1 teaspoon pepper |
8 tarragon sprigs |
Directions:
1. In a Dutch oven, saute carrots and onion in butter for 8-10 minutes or until onion is tender. Add the broth; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until carrots are very tender. Cool slightly.
2. In a blender, process soup in batches until smooth. Return all to pan; stir in the orange juice, brandy and minced tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend. Season with salt and pepper. Garnish with tarragon sprigs before serving. Yield: 8 servings (2 quarts).
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