Carrot Soup with Tarragon Cream & Saffron Infused Whitefish Roe – California Caviar Company

Carrot Soup with Tarragon Cream & Saffron Infused Whitefish Roe

Ingredients

Carrot Soup with Tarragon Cream & Saffron Infused Whitefish Roe

Serves 4

  • 2 shallots, minced
  • 2 bsp butter
  • 1 pound of carrots, peeled & 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

Preparation

Carrot Soup with Tarragon Cream & 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.


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.