Carrot Soup(Pureed)with Sesame Seeds and Chives |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is my fave pureed soup of all time! The toasted sesame seeds are well worth the effort... Ingredients:
5 tablespoons butter |
3 1/2 cups chopped peeled carrots |
1 cup chopped leek (white and pale green parts only) |
1/2 cup chopped celery |
6 cups low sodium chicken broth |
1/2 cup whipping cream (or half&half) |
1/2 cup sour cream |
1 teaspoon oriental sesame oil |
2 cups bread cubes (day old crustless french bread) |
1 1/2 tablespoons toasted sesame seeds |
2 tablespoons chopped fresh chives |
Directions:
1. Melt 2 tablespoons butter in heavy large pot over medium heat. Add carrots, leeks, and celery. Cover and cook until vegetables soften slightly, about 10 minutes. Add broth and 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 soup to pot. Whisk cream, sour cream and 1/2 teaspoon sesame oil into soup. Season soup to taste with salt and pepper(can be made one day ahead, just cover and chill).
3. Melt the remaining 3 tablespoons butter with remaining 1/2 teaspoon sesame oil in large heavy skillet over medium heat. Add bread cubes and saute until golden brown and crispy - about 4 minutes.
4. Bring soup to a simmer over medium heat. Ladle into bowls , mound croutons in centre of each. Sprinkle with sesame seeds and chives and serve.
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