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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Carrot Ginger Soup With Tarragon & Grand Marnier Recipe

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This recipe for Carrot Ginger Soup With Tarragon & Grand Marnier is from 100th Anniversary Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. carrots, peeled and cut
1 medium onion, chopped
1 tbsp. butter
2-1/2 cups unsalted chicken broth
4 tsp. tarragon, finely chopped
2 tsp. fresh ginger
1/2 cup orange juice
3-4 splashes of Grand Marnier
honey to drizzle
salt and pepper to taste
Directions:
Directions:
In large pot melt butter and add carrots and onion. I added salt here. Cover and cook on medium until onions are transparent and carrots begin to soften, about 5 minutes. Add chicken broth and bring to boil, leaving uncovered. Reduce heat, add ginger, pepper and stir in orange juice. Cover and cook on medium for 10 minutes or until carrots are tender. Separating batches if necessary, pour mixture in high speed blender and blend until completely smooth. I didn't have to but you may. Transfer soup back to large pot. Add tarragon, Grand Marnier and stir. Cover and cook for another 5-7 minutes until flavors have set in. Drizzle and top with high grade honey to add a touch of sweetness and garnish with tarragon sprigs, if desired. Serve immediately.
Yield enough for 4.

 

 

 

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