Carrot Soup with Caraway-Bread Crumb Topping

Servings:

Cooking Time:

Ingredients:

• Salt and white pepper
• 1/3 cup fresh orange juice
• 2 tsp caraway seeds
• 2/3 cup fine fresh white bread crumbs
• 4 cup chicken stock
• 2 lbs carrots-sliced thinly
• ¼ cup butter-unsalted
• 2 tbsp fresh lemon juice
• ¼ cup butter-unsalted
• 2 yellow onions-sliced thinly
• 1 fresh tarragon sprig

Instructions:

• For the carrot puree, melt the butter in a large saucepan over medium heat. Add the onions and sauté until translucent, about 2-3 minutes.
• Add the carrots and tarragon, reduce the heat to low, cover and cook, stirring occasionally, about 10 minutes more. Add the stock and orange and lemon juices.
• Bring to a boil, reduce the heat to low, cover and simmer until the carrots are very tender, 10-15 minutes. Discard the tarragon sprig, if using.
• In small batches, puree the soup in a food mill, a food processor fitted with the metal blade or in a blender, taking care to avoid splattering.
• Return the puree to the pan, season to taste with salt and white pepper and keep warm.
• For the topping, melt butter over low to medium heat in a frying pan. Add the caraway seeds and sauté for about 1 minute. Add the bread crumbs, raise the heat slightly and sauté, stirring, until golden brown, 2-3 minutes.
• Ladle the soup into warmed bowls and scatted the bread crumbs generously on top.
• Garnish with the parsley.