Ingredients

Makes 6 servings

　　5 tablespoons butter

　　3 1/2 cups chopped peeled carrots

　　1 cup chopped leeks (white and pale green parts only)

　　1/2 cup chopped celery

　　6 cups low-salt chicken broth

　　1/2 cup whipping cream

　　1/2 cup sour cream

　　1 teaspoon oriental sesame oil

　　2 cups 1/2-inch bread cubes (from day-old crustless French bread)

　　1 1/2 tablespoons sesame seeds, toasted

　　2 tablespoons chopped fresh chives

　　

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.