Carrot Soup Scented with Sesame and Chives

I love love love the sesame oil in this soup. Really adds a lovely layer of flavor to the soup. We are divided on whether or not the additional cream was needed -- maybe taste as just a vegetable soup and add dairy as you see fit.

Carrot Soup Scented with Sesame and Chives
Sunday Soup (Betty Rosbottom)

4 1/2 T unsalted butter, divided
3 1/2 c carrots, peeled and diced
1 c leeks, chopped
1/2 c celery, chopped
6 c stock
1 tsp coarse salt
1/2 c light cream
1/2 c sour cream
3 tsp sesame oil
2 c homemade croutons
2 T sesame seeds
2 T chives, chopped

Heat 2 1/2 T butter in a large pot. When hot, add carrots, leeks, and celery. Cook until softened, about 10 minutes. Add stock and 1 tsp salt. Bring to a simmer, reduce heat, and cook at a simmer until tender, about 30 minutes.

Puree soup in a blender and return to cooking pot.

Gradually whisk in cream and sour cream. Stir in 1 1/2 tsp sesame oil. Adjust seasonings.

To make croutons, cover 2 c bread cubes in about 2 T melted butter. You can pan fry these to taste, but I get better results by popping them into an oven for 15 minutes or so.

While the oven is on, place your sesame seeds in a cast iron skillet and pop in the oven at the same time to toast.

To serve, ladle soup into bowl Place croutons in center. Drizzle with remaining sesame seeds and chives and sesame oil.

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