Bon Appetit/April 2003

Carrot Soup with Sesame Seeds and Chives
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
5 tablespoons butter 3-1/2 cups chopped peeled carrots 1 cup chopped leeks (white and pale green parts only)
1/2 cup chopped celery 6 cups low-salt chicken broth 1/2 cup whipping cream
1/2 cup sour cream 1 teaspoon oriental sesame oil 2 cups 1/2-inch bread cubes (from day-old crustless French bread)
1-1/2 cups 1/2-inch bread cubes (from day-old crustless French Bread) 1-1/2 tablespoons sesame seeds, toasted 2 tablespoons chopped fresh chives



1 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.
2 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.
3 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.
4 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.

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