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Carrot Soup with Sesame Seeds and Chives

  • 5 tablespoons 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 teaspoon oriental sesame oil
  • 2 cups 1/2-inch bread cubes (from day-old crustless French bread)
  • 1 1/2 tablespoons sesame seeds, toasted
  • 2 tablespoons chopped fresh chives
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.

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.)

Melt remaining 3 tablespoons butter with remaining 1/2 teaspoons
sesame oil in heavy large skillet over medium heat. Add bread cubes
and saute until golden brown and crispy, about 4 minutes.

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.


Serves 6 People
From mom
Submitted by Dan and Alicia Cunningham - Burlington, VT Feb 9, 2011
15 min 30 min 45 min


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