Herbed Carrot Soup

Rather than stirring the herbs into the soup, try setting out bowls of dill and tarragon--along with some crème fraîche or sour cream for dolloping--and let guests do the garnishing themselves. Prep and Cook Time: 1 hour, 15 minutes.

Yield: Makes about 3 1/2 qts. (serving size: 1 cup)

Ingredients

• 4  tablespoons  butter
• 2  medium onions, sliced
• 6  cloves garlic, coarsely chopped
• 3  pounds  carrots, peeled and sliced into 1/4-in.-thick rounds
• 1  bay leaf
• 1/3  cup  long-grain rice (any variety)
• 2  to 3 tsp. coarse kosher salt
• 1  teaspoon  freshly ground black pepper
• 8  cups  reduced-sodium chicken broth
• 1/4  cup  heavy whipping cream
• 1  cup  crème fraîche or sour cream
• 1  cup  fresh dill, chopped
• 1  cup  fresh tarragon, chopped

Preparation

1. Melt butter in a large pot (at least 5 qts.) over medium-high heat, then add onions. Cook until onions are translucent, 5 to 7 minutes. Add garlic, carrots, bay leaf, rice, 2 tsp. salt, pepper, and chicken broth.

2. Increase heat to high and bring to a boil, then reduce to medium-high and cook, uncovered, until carrots are tender, about 20 minutes. Remove from heat and let cool 10 minutes.

3. Remove bay leaf and purée soup in batches in a blender. Return soup to pot and set over low heat. Add whipping cream and 2 cups water (if soup looks too thick, add a little more water) and cook until warmed through. Season to taste with additional salt.

4. Serve soup hot, with crème fraîche or sour cream, dill, and tarragon.

Note: Nutritional analysis is per cup.

Nutritional Information

Calories:

184 (54% from fat)

Protein:

4.3g

Fat:

11g (sat 7)

Carbohydrate:

17g

Fiber:

3.3g

Sodium:

821mg

Cholesterol:

29mg