Carrot Soup(pureed)with Sesame Seeds And Chives

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 5 tablespoons butter
• 3 1/2 cups chopped peeled carrots
• 1 cup chopped leek ( and pale green parts only)
• 1/2 cup chopped celery
• 6 cups low sodium chicken broth
• 1/2 cup whipping cream (or half&half)
• 1/2 cup sour cream
• 1 teaspoon oriental sesame oil
• 2 cups bread cubes (day old crustless french bread)
• 1 1/2 tablespoons toasted sesame seeds
• 2 tablespoons chopped fresh chives

Recipe

• 1 melt 2 tablespoons butter in heavy large pot over medium heat. add carrots, leeks, and celery. cover and cook until vegetables soften slightly, about 10 minutes. add broth and bring to a boil. reduce heat, cover and simmer until vegetables are very tender, about 25 minutes. cool slightly.
• 2 working in batches puree soup in blender until smooth. return soup to pot. whisk cream, sour cream and 1/2 teaspoon sesame oil into soup. season soup to taste with salt and pepper(can be made one day ahead, just cover and chill).
• 3 melt the remaining 3 tablespoons butter with remaining 1/2 teaspoon sesame oil in large heavy skillet over medium heat. add bread cubes and saute until golden brown and crispy -- about 4 minutes.
• 4 bring soup to a simmer over medium heat. ladle into bowls , mound croutons in centre of each. sprinkle with sesame seeds and chives and serve.