• Carrot Soup With Sesame Seeds And Chives

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Carrot Soup With Sesame Seeds And Chives


Bon Appétit, April 2003


Active time: 15 min Start to finish: 1 3/4 hr


Makes 6 servings.

5 tbsps 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 b

Cooking Instructions
Step 1 Melt 2 tablespoons 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 boil. Reduce heat, cover, and simmer until vegetables are very tender, about 25 minutes. Cool slightly.
Step 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 1 day ahead. Cover and chill.)
Step 3 Melt remaining 3 tablespoons butter with remaining 1/2 teaspoon sesame oil in heavy large skillet over medium heat. Add bread cubes and saut until golden brown and crispy, about 4 minutes.
Step 4 Bring soup almost to simmer over medium heat. Ladle into bowls. Mound croutons in center of each. Sprinkle with sesame seeds and chives and serve.
Step 5 Q