Carrot and Tarragon Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 medium white or yellow onions, chopped
2 cloves garlic, minced
2 tablespoons butter
1-1/2 pounds carrots, peeled and thinly sliced
1 (49-1/2 ounce) can chicken broth or 6 cups homemade chicken broth
1/2 teaspoon dry tarragon
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 to 3/4 cup orange juice
Fresh parsley, chopped
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Directions: |
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, purée 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. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: When Dad and I were engaged, I had no idea how to cook. I can't remember who it was who gave me a beginner cookbook as a shower gift, but it turned out to be a blessing and I literally learned how to cook from it. I think it was called "Sunset's Easy Basics for Good Cooking" or something like that(??). This is one of the recipes from that book. Two of our family favorites are also from that cookbook - Lemon Squares and Oatmeal Chip Cookies.
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