Food recipes
Carrot Soup with Sesame Seeds and Chives
Carrot Soup with Sesame Seeds and Chives Ingredients: butter, without salt carrots, raw leeks, (bulb and lower leaf-portion), raw celery, raw soup, chicken broth or bouillon, dry cream, whipped, cream topping, pressur...
Carrot Soup with Sesame Seeds and Chives
Ingredients:
butter, without salt
carrots, raw
leeks, (bulb and lower leaf-portion), raw
celery, raw
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
cream, sour, cultured
oil, sesame, salad or cooking
wheat flours, bread, unenriched
seeds, sesame seeds, whole, dried
chives, raw
Directions:
Melt 2 tablespoons butter in heavy large pot over medium heat.
Add carrots, leeks, and celery.
Cover and cook until vegetables soften slightly, stirring occasionally, about 10 minutes.
Add broth; bring to boil.
Reduce heat, cover, and simmer until vegetables are very tender, about 25 minutes.
Cool slightly.
Working in batches, puree soup in blender until smooth.
Return soup to pot.
Whisk cream, sour cream, and 1/2 teaspoon sesame oil into soup.
Season soup to taste with salt and pepper.
(Can be made 1 day ahead.
Cover and chill.)
Melt remaining 3 tablespoons butter with remaining 1/2 teaspoon sesame oil in heavy large skillet over medium heat.
Add bread cubes and saute until golden brown and crispy, about 4 minutes.
Bring soup almost to simmer over medium heat.
Ladle into bowls.
Mound croutons in center of each.
Sprinkle with sesame seeds and chives and serve.
Ingredients:
butter, without salt
carrots, raw
leeks, (bulb and lower leaf-portion), raw
celery, raw
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
cream, sour, cultured
oil, sesame, salad or cooking
wheat flours, bread, unenriched
seeds, sesame seeds, whole, dried
chives, raw
Directions:
Melt 2 tablespoons butter in heavy large pot over medium heat.
Add carrots, leeks, and celery.
Cover and cook until vegetables soften slightly, stirring occasionally, about 10 minutes.
Add broth; bring to boil.
Reduce heat, cover, and simmer until vegetables are very tender, about 25 minutes.
Cool slightly.
Working in batches, puree soup in blender until smooth.
Return soup to pot.
Whisk cream, sour cream, and 1/2 teaspoon sesame oil into soup.
Season soup to taste with salt and pepper.
(Can be made 1 day ahead.
Cover and chill.)
Melt remaining 3 tablespoons butter with remaining 1/2 teaspoon sesame oil in heavy large skillet over medium heat.
Add bread cubes and saute until golden brown and crispy, about 4 minutes.
Bring soup almost to simmer over medium heat.
Ladle into bowls.
Mound croutons in center of each.
Sprinkle with sesame seeds and chives and serve.