Ingredients:
- 1 tbsp. of Butter
- 1 tsp. of Olive Oil
- ¾ cup Onion, Chopped
- 11-Pounds of Carrots (peeled and diced)
- 3 cups Chicken Broth
- ½ cup Orange Juice
- 1 tbsp. Brandy
- 2 tsp. Fresh Tarragon, Chopped
- Fresh Tarragon Sprigs (for garnish)
Method of Preparation:
1. In a heavy large pot over medium heat. Add in the butter with a bit of olive oil (to avoid the butter from burning)
2. Add the onions then sauté until onions are translucent.
3. Then add the carrots then cook for at least 8 minutes.
4. Add the broth to the pot then cover and bring it to a boil. Reduce the heat when you see bubbles on the top of the broth and leave the pot uncovered and simmer until the carrots are tender.
5. Turn the heat off and set the pot aside.
6. With a blender pour the soup in and blend until very smooth and pour it back in the pot. (if you have a small blender work in batches)
7. Put the pot with the blended carrot puree in the stove on medium heat.
8. Add the orange juice, brandy, & chopped tarragon and simmer for 5 more minutes to merge the flavors.
9. Season to taste with salt. (If you used high sodium broth you
might want to skip this part) and pepper and garnish with the tarragon sprigs.
10. Serve while it’s piping hot. Enjoy!
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