Truffled Carrot Soup with Carrot Crème Fraiche

Rich, creamy, and savory soup will have any sophisticated taste buds pleasantly satisfied. With the tiniest hint of truffle oil on top fills the room with a warm, earthy aroma.  

Ingredients:


2lbs carrots
2 Tbs garlic, chopped
1/4 lb potatoes
1 onion (golden), chopped
1 fennel, chopped
4 cups chicken stock
1/2 cup cream or half and half
2 Tbs butter
1 Tbs truffle oil
Italian parsley, chopped
1tsp. sugar
Salt and Pepper to taste


Method:


1. Peel and chop carrots and potatoes, set aside.
2. In medium sauce pan,sauté onion, fennel, and garlic until soft and tender. 
3. Add carrots, potatoes, salt, pepper, sugar along with chicken stock. Bring to a boil and reduce to simmer. 
4. Cook for 20-30 minutes or until vegetables are soft and tender. 
5. Remove from heat and place in blender and puree until smooth while adding parsley. 
6. Check seasoning and add cream and whisk in butter until melted. Finish with truffle oil and carrot creme fraiche. 


Carrot Crème  Fraiche


1/4 Crème Fraiche or sour cream
1 Tbs carrot juice reduction
Salt and Pepper


Method:


1. Place Crème fraiche in small bowl and set aside.
2. Place carrot juice in a small sauce pan and reduce until thick. Allow to cool.
3. Mix with the Crème fraiche and season if needed.