Ingredients

Carrot Soup with Tarragon Cream & Saffron Infused Whitefish Roe

Serves 4

Prep Time: 50 min

2 shallots, sliced
4 tbsp butter
2 lb of carrots, peeled & chopped
4 cups vegetable stock
1/2 cup heavy cream
1/4 cup creme fraiche
2 tbsp tarragon, finely chopped
Kosher salt
2 oz Saffron Infused Whitefish Roe

Preparation

Carrot Soup with Tarragon Cream & Saffron Infused Whitefish Roe

Melt 2 tablespoons of butter over low heat, sweat shallots until aromatic. Turn up heat to medium, add carrots and saute for 15 minutes. Add vegetable stock and simmer for 15 minutes until carrots are soft and tender.

Puree in a blender until smooth with remaining 2 tablespoons of butter, adding more vegetable stock for desired texture. Soup should be thick enough to coat a spoon. Return soup to the saucepan, season with salt and keep warm over low heat.

Whisk heavy cream until soft peaks form. Fold in creme fraiche and chopped tarragon. Ladle soup into four bowls, top with a large dollop of whipped cream mixture and a spoonful of Saffron Infused Whitefish Roe.

Recommendations

Saffron Infused Whitefish Roe

The subtle savory fragrance of saffron and the natural ruby red color from beet juice makes this caviar a perfect garnish for any seafood dish. We use only natural ingredients of the highest quality in our Saffron Infused Whitefish Roe. The clean flavor and firm textures of Whitefish and Trout roes lend themselves great to being infused with flavors and colors. We use only natural ingredients for the highest quality. Our infused caviar line is perfect for adding another level of color and texture to your dishes.

BUY ROE