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Ingredients
4 Tablespoons plus 2 tablespoons unsalted butter
1 Large onion, chopped
1 Large clove garlic, sliced
1 1/2 Pounds carrots, peeled & sliced
3 Tomatoes, chopped
1 Russet potato, peeled & sliced
1/4 Cup chopped fresh basil or Italian parsley
4 Cups chicken stock
Or
3 cups canned chicken broth and 1 cup water
1 1/2 Teaspoons salt
1/4 Teaspoon freshly ground pepper
1 Cup cr�me fra�che
1/4 Teaspoon Tabasco Sauce
1/4 Cup fresh lemon juice
Carrot curls
Cr�me fra�che
Fresh Italian parsley
Instructions
Melt 4 tablespoons butter in a large saucepan. Add onion and garlic, saut� until softened, but not browned. Add carrots, tomatoes, potato, basil, stock, salt, pepper, and remaining 2 tablespoons butter. Bring to a boil, then reduce heat and simmer covered 45 minutes. Strain soup, reserving broth and vegetables. Pur�e vegetables in a food processor until smooth; return pur�ed vegetables and broth to saucepan. Add cr�me fra�che and Tabasco. Simmer uncovered 15 minutes. (The recipe can be made up to 2 days ahead and refrigerated at this point.) Remove from heat and add lemon juice. Serve in individual bowls garnished with a carrot
curl, a dollop of cr�me fra�che and a sprig of parsley.