Carrot & Tarragon Soup
|Onions||2 Medium, chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Carrots||1 1⁄2 Pound, peeled and thinly sliced|
|Canned chicken broth/6 cups homemade chicken broth||49 1⁄2 Ounce (1 Large Can, Regular Strength)|
|Dry tarragon||1⁄2 Teaspoon|
|Orange juice||3⁄4 Cup (12 tbs)|
|Chopped parsley||1 Teaspoon|
In a 5-quart kettle over medium-high heat, cook onions and garlic in butter until onions are soft but not browned.
Add carrot slices, broth, tarragon, salt, and pepper.
Bring to a boil; cover, reduce heat, and simmer until carrots are very tender when pierced (about 35 minutes).
In a blender or food processor, puree soup, a portion at a time, until smooth.
Stir in enough orange juice (up to 3/4 cup) to give soup desired consistency.
Heat through; or cover, refrigerate, and serve cold.
Garnish with parsley