**Sapphire**
11-01-2007, 02:44 PM
from Stop and Smell the Rosemary,
Recipes and Traditions to Remember
INGREDIENTS:
4 tablespoons plus 2 tablespoons unsalted butter
1 large onion, chopped
1 large clove garlic, sliced
1-1/2 pounds carrots, peeled and sliced
3 tomatoes, chopped
1 russet potato, peeled and sliced
1/4 cup chopped fresh basil or Italian parsley
4 cups chicken stock or 3 cups canned chicken broth and 1 cup water
1-1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 cup creme fraiche
1/4 teaspoon Tabasco Sauce
1/4 cup fresh lemon juice
_____
carrot curls
creme fraiche
fresh Italian parsley
TO PREPARE:
Melt 4 tablespoons butter in a large saucepan. Add onion and garlic. Sauté until softened, but not browned. Add carrots, tomatoes, potato, basil, stock, salt, pepper, and remaining 2 tablespoons butter. Bring to a boil, then reduce heat and simmer covered 45 minutes. Strain soup, reserving broth and vegetables. Puree vegetables in a food processor until smooth. Return pureed vegetables and broth to saucepan. Add creme fraiche and Tabasco. Simmer uncovered 15 minutes. (The recipe can be made up to 2 days ahead and refrigerated at this point.) Remove from heat and add lemon juice. Serve in individual bowls garnished with a carrot curl, a dollop of creme fraiche, and a sprig of parsley.
SERVES: 6 - 8
Recipes and Traditions to Remember
INGREDIENTS:
4 tablespoons plus 2 tablespoons unsalted butter
1 large onion, chopped
1 large clove garlic, sliced
1-1/2 pounds carrots, peeled and sliced
3 tomatoes, chopped
1 russet potato, peeled and sliced
1/4 cup chopped fresh basil or Italian parsley
4 cups chicken stock or 3 cups canned chicken broth and 1 cup water
1-1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 cup creme fraiche
1/4 teaspoon Tabasco Sauce
1/4 cup fresh lemon juice
_____
carrot curls
creme fraiche
fresh Italian parsley
TO PREPARE:
Melt 4 tablespoons butter in a large saucepan. Add onion and garlic. Sauté until softened, but not browned. Add carrots, tomatoes, potato, basil, stock, salt, pepper, and remaining 2 tablespoons butter. Bring to a boil, then reduce heat and simmer covered 45 minutes. Strain soup, reserving broth and vegetables. Puree vegetables in a food processor until smooth. Return pureed vegetables and broth to saucepan. Add creme fraiche and Tabasco. Simmer uncovered 15 minutes. (The recipe can be made up to 2 days ahead and refrigerated at this point.) Remove from heat and add lemon juice. Serve in individual bowls garnished with a carrot curl, a dollop of creme fraiche, and a sprig of parsley.
SERVES: 6 - 8