"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Carrot Soup with Orange and Tarragon Recipe

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This recipe for Carrot Soup with Orange and Tarragon, by , is from The Fussell Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Uzelac
Added: Saturday, January 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. butter,
1 lb. bag classic cut peeled carrots, chopped,
3/4 c. chopped onions,
3 c. low-salt chicken broth,
1/2 cup orange juice,
1 tbsp. brandy,
2 tsp. chopped fresh tarragon,
bacon bits,
sour cream

Directions:
Directions:
Melt butter in heavy pot over medium heat. Add carrots and onion. Saute onions until soft, about 8 minutes. Add broth. Cover and bring to boil. Reduce heat, uncover and simmer until carrots are tender, about 10 minutes. Working in batches, puree soup in blender or food processor until very smooth. Return soup to cleaned pot. Stir in OJ, brandy and tarragon. Simmer 5 minutes for flavors to blend. Season to taste with salt and pepper. Garnish with collop of sour cream and a few sprinkles of bacon bits and serve

Number Of Servings:
Number Of Servings:
Four

 

 

 

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