INGREDIENTS:
Melt 4 tablespoons butter in a large saucepan. Add onion and garlic. Sauté 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. Puree vegetables in a food processor until smooth. Return pureed vegetables and broth to saucepan. Add creme fraiche 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 creme fraiche, and a sprig of parsley.
SERVES: 6-8
- 4 tablespoons plus 2 tablespoons unsalted butter
- 1 large onion, chopped
- 1 large clove garlic, sliced
- 1-1/2 pounds carrots, peeled and sliced
- 3 tomatoes, chopped
- 1 russet potato, peeled and 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 creme fraiche
- 1/4 teaspoon Tabasco Sauce
- 1/4 cup fresh lemon juice
_____ - carrot curls
- creme fraiche
- fresh Italian parsley
Melt 4 tablespoons butter in a large saucepan. Add onion and garlic. Sauté 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. Puree vegetables in a food processor until smooth. Return pureed vegetables and broth to saucepan. Add creme fraiche 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 creme fraiche, and a sprig of parsley.
SERVES: 6-8
