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Carrot Soup
2 pounds carrots, peeled if needed and sliced thin
Salt and pepper
1/3-cup fresh orange juice
2 tsp. caraway seeds, crushed
4 cups chicken or vegetable stock
2 tbsp. fresh lemon juice
1/4-cup butter
2 sweet onions-sliced thinly
1 fresh tarragon sprig
For the carrot puree, melt the butter in a large saucepan over medium heat. Add the onions and sauté for 2-3 minutes. Add the carrots and tarragon, reduce the heat to low, cover and cook, stirring occasionally, for 10 minutes more. Add the stock and orange and lemon juices. Bring to a boil, reduce the heat to low, cover and simmer until the carrots are very tender, 10-15 minutes. Discard the tarragon sprig. In small amounts, process the soup in a food processor fitted with the metal blade or in a blender. Return the puree to the pan, season to taste with salt and pepper. Add the crushed caraway seeds and stir, then heat through gently. Serve with croutons if desired.
"Food is not about impressing people. It's about making them feel comfortable."
Ina Garten
Cherries Jubilee is a dessert created by August Escoffier in honor of Queen Victoria's Diamond Jubilee. It consists of cherries flamed tableside with sugar and Kirsch (cherry brandy) spooned over vanilla ice cream.
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