Carrot Soup

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Carrot Soup :

1 Tbsp. Olive oil
2 Tbsp. Butter
1 Spanish onion, small dice
1 lb. Carrots, peeled, sliced thin
4 1/2 cups Chicken stock
1 Tbsp. Robert Rothschild Onion Blossom Horseradish Dip
1/2 cup Heavy cream
Salt and pepper to taste
Sour cream
Chives, minced

Heat the butter and olive oil in large frying pan. Add onion and carrots and sauté until onions are caramelized. Add chicken stock, carrots and onions to large saucepan. Bring to a boil, and then simmer for 10-15 minutes until carrots are very tender. Remove from heat and allow to cool slightly. Pour carrot mixture into food processor in small batches – puree until very smooth. Strain pureed carrots into saucepan through a fine strainer. Bring the pureed carrot mixture to a simmer. Mix together the cream and Onion Blossom Horseradish Dip. Temper cream mixture with heated pureed carrots. Whisk tempered cream into pureed carrot mixture. Season with salt and pepper to taste. Serve in a soup bowl topped with a dollop of sour cream and garnish with chives.

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