Recipe: Herbed Carrot Soup (blender)

HERBED CARROT SOUP

4 tablespoons (1/2 stick) butter
2 medium onions, sliced
6 cloves garlic, coarsely chopped
3 pounds carrots, peeled and sliced into 1/4-inch rounds
1 bay leaf
1/3 cup uncooked long-grain rice
1 to 2 teaspoons salt
1 teaspoon pepper
8 cups chicken broth
1/4 cup heavy (whipping) cream (or half-and-half cream)
2 cups water
GARNISHES:
Sour cream
Fresh dill, chopped
Fresh tarragon, chopped

Melt butter in large pot over medium-high heat and add onions. Cook until onions are translucent, 5 to 7 minutes.

Add garlic, carrots, bay leaf, rice, 1 to 2 teaspoons salt, pepper and chicken broth. Increase heat to high and bring to boil, then reduce to medium-high heat and cook, uncovered, until carrots are tender, about 20 minutes. Remove from heat and let cool 10 minutes.

Remove bay leaf and puree soup in batches in blender.

Return soup to pot and set over low heat. Add cream and 2 cups of water (if soup looks too thick, add a little more water) and cook until warmed through. Season to taste with additional salt.

Serve soup hot, with sour cream, dill and tarragon.

Makes 3 1/2 quarts
Source: Sunset magazine