This rich soup makes a great appetizer at a small dinner party.
1/4 cup (50 mL) butter
1 cup (250 mL) diced onion
2 cups (500 mL) shredded carrots
2 cups (500 mL) chicken broth
1 tbsp (15 mL) chopped fresh tarragon or 1 tsp (5 mL) dried tarragon, crumbled
1 tbsp (15 mL) fresh lemon juice
1/2 tsp (2 mL) grated lemon peel
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) freshly ground pepper
1/8 tsp (0.5 mL) celery seed
1/2 cup (125 mL) whipping cream
Melt butter in a Dutch oven over medium heat. Add onion and sauté until softened, about 5 minutes. Add carrots and cook, stirring, for 2 minutes. Stir in broth. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until carrots are tender, about 10 minutes. Remove from heat.
Purée mixture in a blender. May be prepared to this point, cooled quickly and refrigerated for up to 24 hours. To cool quickly, transfer mixture to shallow containers and stir frequently.
Return mixture to pan. Stir in next 6 ingredients (tarragon through celery seed) and cook over low heat, stirring frequently, until heated through. Remove from heat and stir in cream. Serve immediately. Serves 4 as a starter.