Carrot Soup with Sesame and Chives
Natalie Fredrick (wife of Jared)
This was one of the very first recipes that I made out of the magazine “Bon Appétit.” When I was living in Chicago, a friend of mine gave me a monthly subscription to the magazine - and every month I would try something new out of it. This one was a homerun! Chicago winters can be brutal so cooking became a fun new hobby of mine.
5 Tbsp. 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 Tbsp. sesame seeds, toasted
2 Tbsp. chopped fresh chives
Melt 2 Tbsp. 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.
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)
Melt remaining 3 Tbsp. 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. Ladle soup into bowls and mound croutons in the center of each; sprinkle with sesame seeds and chives.
This was one of the very first recipes that I made out of the magazine “Bon Appétit.” When I was living in Chicago, a friend of mine gave me a monthly subscription to the magazine - and every month I would try something new out of it. This one was a homerun! Chicago winters can be brutal so cooking became a fun new hobby of mine.
5 Tbsp. 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 Tbsp. sesame seeds, toasted
2 Tbsp. chopped fresh chives
Melt 2 Tbsp. 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.
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)
Melt remaining 3 Tbsp. 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. Ladle soup into bowls and mound croutons in the center of each; sprinkle with sesame seeds and chives.
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