Prep 45 mins
Cook 35 mins
Instead of stirring the herbs into the soup, set out bowls of dill and tarragon along with some crème fraîche or sour cream for dolloping and let guests do the garnishing themselves. This recipe is one of the soups for the no RSVP soup party, that Johanna Stedman started to get to know her neighbors in Berkely. Sunset Magazine, January 2007 - have made some minor changes to please a friends' palate.
- 4 tablespoons unsalted butter or 4 tablespoons unsalted margarine
- 2 medium onions, sliced
- 6 garlic cloves, coarsely chopped
- 3 lbs carrots, peeled and sliced into 1/4-in rounds
- 1 bay leaf
- 1⁄3 cup long-grain rice
- 2 -3 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 8 cups organic low sodium chicken broth or 8 cups low sodium vegetable broth
- 1⁄4 cup heavy whipping cream
- 1 cup creme fraiche or 1 cup sour cream
- 1 cup fresh dill, chopped
- 1 cup fresh tarragon, chopped
- Melt butter or margarine in a 5 qt large pot over medium high heat; add onions.
- Cook until onions are translucent, 5-7 mins
- Add garlic, carrots, bay leaf, rice, 2 teaspoons salt, pepper, and chicken or vegetable broth.
- Increase heat to high and bring to a boil, then reduce to medium-high and cook, uncovered, until carrots are tender, about 20 minutes.
- Remove from heat and let cool 10 minutes.
- Remove bay leaf and purée soup in batches in a blender.
- Return soup to pot and set over low heat.
- Add whipping cream and 2 cups water (if soup looks too thick, add a little more water) and cook until warmed through.
- Season to taste with additional salt.
- Serve soup hot, with crème fraîche or sour cream, dill, and tarragon.