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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
5. Note: Nutritional analysis is per cup.
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