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Carrot Soup with Tarragon Cream & Saffron Infused Whitefish Roe
Serves 4

Carrot Soup with infused whitefish roe

ingredients
2 shallots, minced
2 tbsp butter
1 pound of carrots, peeled & roughly 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

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.

 

  

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California Caviar Company distributes and produces sustainable caviar and gourmet foods. We offer domestic American caviars from only responsible, eco-friendly and sustainable sources, including white sturgeon (California Osetra), hackleback and paddlefish. Our imported flavors are also substainably sourced and originate from Iran, Azerbaijan, Israel, Uruguay, and Germany — including our Iranian Osetra, Russian Osetra, Siberian Osetra, and Sevruga. Our infused roes include Trout Roe, Salmon Roe, Whitefish Roe, Bowfin Roe, and Tobiko Roe.

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