From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.


  • 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.


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