Carrot Soup with Sesame Seeds and Chives

Preparation

1. Step 1

   Melt 2 tablespoons butter in heavy large pot over medium heat. Add carrots, leeks, and celery. Cover and cook until vegetables soften slightly, stirring occasionally, about 10 minutes. Add broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, about 25 minutes. Cool slightly.

   Step 2

   Working in batches, puree soup in blender until smooth. Return soup to pot. Whisk cream, sour cream, and 1/2 teaspoon sesame oil into soup. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

   Step 3

   Melt remaining 3 tablespoons butter with remaining 1/2 teaspoon sesame oil in heavy large skillet over medium heat. Add bread cubes and sauté until golden brown and crispy, about 4 minutes.

   Step 4

   Bring soup almost to simmer over medium heat. Ladle into bowls. Mound croutons in center of each. Sprinkle with sesame seeds and chives and serve.