Wednesday, February 4, 2009

Carrot Soup with Orange and Tarragon

This recipe is from bon appetit. I hope you enjoy while oranges are in season.

1 tablespoon butter
1 1-pound bag carrots, peeled and sliced into rounds
3/4 cup chopped onion
3 cups low salt chicken broth
1/2 cup orange juice
1 Tablespoon brandy
2 teaspoons fresh tarragon, chopped
Fresh tarragon sprigs for garnish.

  1. Melt butter in a heavy large pot over medium heat.
  2. Add carrots and onion and saute until onions are soft (about 8 minutes)
  3. Add broth, cover, and bring to a boil.
  4. Reduce heat, uncover, and simmer until carrots are tender (about 10 minutes)
  5. Working in batches, puree soup in blender until smooth, unless you are lucky like me and have an immersion blender (thanks Mush) and you can do it in the pot! :)
  6. Return soup to pot (if necessary) and stir in orange juice, brandy and chopped tarragon.
  7. Simmer 5 minutes for flavors to blend.
  8. Season to taste with salt and pepper.
  9. Garnish soup with tarragon sprigs and serve.

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