Carrot Soup With Orange And Tarragon Recipes

CARROT SOUP WITH ORANGE AND TARRAGON

Steps:

• Melt butter in heavy large pot over medium heat. Add carrots and onion; sauté until onion is soft, about 8 minutes. Add broth; cover and bring to boil. Reduce heat, uncover, and simmer until carrots are tender, about 10 minutes.
• Working in batches, puree soup in blender until very smooth. Return soup to pot. Stir in orange juice, brandy, and chopped tarragon. Simmer 5 minutes for flavors to blend. Season to taste with salt and pepper. Garnish soup with tarragon sprigs and serve.

CARROT AND TARRAGON SOUP

Steps:

• Melt the butter in a large saucepan over moderate heat.
• Add the olive oil, onion and garlic and saute for a few minutes.
• Add the carrot to the pan and toss together until well coated.
• Add the lengths of fresh tarragon and toss together.
• Add a little salt and pepper, lower the heat and cover the vegetables with a piece of buttered wax paper or parchment paper.
• Press it down on top of the vegetables.
• Cover and let the vegetables cook over low heat for about 10 minutes.
• Remove the lid and the paper, add the broth and bring to a boil.
• Cook vegetables until soft.
• Remove and discard the tarragon stems.
• Using a hand-held blender or regular blender or food processor, blend the vegetables to a puree.
• When smooth, add the cream and reheat until quite hot.
• Serve with a little fresh tarragon for garnish.