Herbed Carrot Soup

Rather than stirring the herbs into the soup, try setting out bowls of dill and tarragon--along with some crème fraîche or sour cream for dolloping--and let guests do the garnishing themselves. Prep and Cook Time: 1 hour, 15 minutes.

Total Time: 1 hour 15 minutes
Yield: Makes about 3 1/2 qts. (serving size: 1 cup)

Ingredients
4 tablespoons butter
2 medium onions, sliced
6 cloves garlic, coarsely chopped
3 pounds carrots, peeled and sliced into 1/4-in.-thick rounds
1 bay leaf
1/3 cup long-grain rice (any variety)
2 to 3 tsp. coarse kosher salt
1 teaspoon freshly ground black pepper
8 cups reduced-sodium chicken broth
1/4 cup heavy whipping cream
1 cup crème fraîche or sour cream
1 cup fresh dill, chopped
1 cup fresh tarragon, chopped
Preparation
1. Melt butter in a large pot (at least 5 qts.) over medium-high heat, then add onions. Cook until onions are translucent, 5 to 7 minutes. Add garlic, carrots, bay leaf, rice, 2 tsp. salt, pepper, and chicken broth.

2. 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.

3. 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.

4. Serve soup hot, with crème fraîche or sour cream, dill, and tarragon.

Note: Nutritional analysis is per cup.

Nutritional Information
Calories:
184 (54% from fat)
Protein:
4.3g
Fat:
11g (sat 7)
Carbohydrate:
17g
Fiber:
3.3g
Sodium:
821mg
Cholesterol:
29mg