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.
- 59.16 ml unsalted butter or 59.16 ml unsalted margarine
- 2 medium onions, sliced
- 6 garlic cloves, coarsely chopped
- 1360.77 g carrots, peeled and sliced into 1/4-in rounds
- 1 bay leaf
- 78.07 ml long-grain rice
- 9.85-14.78 ml kosher salt
- 4.92 ml fresh ground black pepper
- 1892.72 ml organic low sodium chicken broth or 1892.72 ml low sodium vegetable broth
- 59.14 ml heavy whipping cream
- 236.59 ml creme fraiche or 236.59 ml sour cream
- 236.59 ml fresh dill, chopped
- 236.59 ml 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.