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Carrot And Tarragon Soup
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- #97811
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 tablespoons butter or margarine
2 cloves garlic, minced or pressed
1 1/2 quart chicken broth
1/2 teaspoon salt
1/2 cup orange juice
2 medium onions, chopped
1 1/2 pound carrots, thinly sliced
1/2 teaspoon dried tarragon leaves
1/4 teaspoon black pepper
finely chopped parsley
directions
In a large kettle, melt butter over medium heat. Add onions and garlic. Cook, stirring, until onion is limp, about 5 minutes.
Add carrot slices, chicken broth, tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil. Cover kettle, reduce heat and simmer until carrots are very tender, about 45 minutes.
Spoon out about 1 cup of the carrot slices and set aside.
In a blender, whirl the soup until smooth, then return to pan. Stir in the reserved carrot slices and 1/2 cup orange juice. Taste and add more salt, pepper and orange juice, if desired.
To serve, reheat soup until thoroughly hot and sprinkle with parsley. Soup may be made ahead and frozen.
added by
Joanna
nutrition data
Nutritional data has not been calculated yet.
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