Carrot Soup With Crème Fraîche Toasts
Creamy Carrot Soup with Crème Fraîche Toasts: Indulge in the velvety smoothness of this luscious carrot soup, accented with a dollop of tangy crème fraîche atop golden toast triangles. This elegant dish is perfect for warming up on a chilly evening or impressing guests at a special occasion. Bright orange hues and rich flavors come together in a delightful harmony in every spoonful of this comforting soup.
— Constant Cookbook
Ingredients
- 4 slices brioche or other firm, slightly sweet bread, about 1/4 inch thick, crusts trimmed
- 1 Tbs. olive oil
- 2 large shallots, minced
- 1 1/2 lb. carrots, peeled and coarsely chopped
- 6 cups chicken broth
- Salt and freshly ground pepper, to taste
- 4 tsp. crème fraîche
Instructions
- Preheat an oven to 350°F.
- Cut each bread slice on the diagonal to make 8 triangles. Place in a single layer on a baking sheet. Bake until golden brown, 12 to 15 minutes, turning the slices over halfway through baking. Transfer to a plate.
- In a large saucepan over medium-high heat, warm the olive oil. Add the shallots and cook, stirring, until translucent, about 2 minutes. Stir in the carrots and broth and bring to a boil. Reduce the heat to low, cover and cook until the carrots are tender, about 20 minutes. Remove from the heat, uncover and let the soup stand for 15 minutes to cool slightly.
- Using an immersion blender, puree the soup in the pan until smooth. Alternatively, working in batches, puree the soup in a standing blender or food processor until smooth. Reheat the soup over medium heat. Season with salt and pepper.
- Spoon the crème fraîche on each toast triangle, dividing it evenly. Ladle the soup into warmed bowls and float 2 toasts on each serving. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Essentials of Breakfast and Brunch,</i> by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
Yield
Serves 4.
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