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- 2 shallots, minced
- 2 tbsp butter
- 1 pound of carrots, peeled & roughly chopped
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 2 tbsp fresh tarragon
- 2 ounces California Caviar Company Saffron Infused Whitefish Roe
Melt butter over low heat, add shallots and carrot and cook 15 minutes. Add chicken stock and simmer 10 minutes until carrots are tender. Puree in a blender until smooth, adding more chicken stock for desired texture. Soup should be thick enough to coat a spoon.
Return soup to saucepan and keep warm over low heat. Whisk cream until soft peaks form. Fold in sour cream and tarragon. Divide soup into four bowls, top with a large dollop of whipped cream mixture and a spoonful of caviar. Garnish with a sprig of tarragon and serve.