Carrot & Tarragon Soup Recipe
Ingredients
| 2 medium-size onions, chopped | ||
| Garlic | 2 Clove (5gm), pressed | |
| Butter/Margarine | 2 Tablespoon | |
| Carrots | 1 1/2 Pound, thinly sliced | |
| Regular large can | 1 | |
| Tarragon | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Orange juice | 3/4 Cup (16 tbs) | |
| Chopped parsley | ||
Directions
In a 5-quart kettle over medium-high heat, cook onions and garlic in butter until onions are soft but not browned.
Add carrot slices, broth, tarragon, salt, and pepper.
Bring to a boil; cover, reduce heat, and simmer until carrots are very tender when pierced (about 35 minutes).
In a blender or food processor, puree soup, a portion at a time, until smooth.
Stir in enough orange juice (up to 3/4 cup) to give soup desired consistency.
Heat through; or cover, refrigerate, and serve cold.
Garnish with parsley
Add carrot slices, broth, tarragon, salt, and pepper.
Bring to a boil; cover, reduce heat, and simmer until carrots are very tender when pierced (about 35 minutes).
In a blender or food processor, puree soup, a portion at a time, until smooth.
Stir in enough orange juice (up to 3/4 cup) to give soup desired consistency.
Heat through; or cover, refrigerate, and serve cold.
Garnish with parsley
Chef
