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