Cream of Carrot and Lemon Soup
(From Stop and Smell the Rosemary: Recipes and Traditions to Remember)

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4 tablespoons plus 2 tablespoons unsalted butter

1 large onion, chopped

1 large clove garlic, sliced

1-1/2 pounds carrots, peeled and sliced

3 tomatoes, chopped

1 russet potato, peeled and sliced

1/4 cup chopped fresh basil or Italian parsley

4 cups chicken stock or 3 cups canned chicken broth and 1 cup water

1-1/2 teaspoons salt

1/4 teaspoon freshly ground pepper

1 cup crème fraîche

1/4 teaspoon Tabasco Sauce

1/4 cup fresh lemon juice


carrot curls

crème fraîche

fresh Italian parsley


Melt 4 tablespoons butter in a large saucepan. Add onion and garlic. Sauté until softened, but not browned. Add carrots, tomatoes, potato, basil, stock, salt, pepper, and remaining 2 tablespoons butter. Bring to a boil, then reduce heat and simmer covered 45 minutes. Strain soup, reserving broth and vegetables. Purée vegetables in a food processor until smooth. Return puréed vegetables and broth to saucepan. Add crème fraîche and Tabasco. Simmer uncovered 15 minutes. (The recipe can be made up to 2 days ahead and refrigerated at this point.) Remove from heat and add lemon juice. Serve in individual bowls garnished with a carrot curl, a dollop of crème fraîche, and a sprig of parsley.

Serves 6 - 8