Carrot Soup with Sesame and Chives

Heather made this last night and it was delicious, so I'm sharing with her permission:

Ingredients:
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 French bread)
1 1/2 tablespoons toasted sesame seeds
2 tablespoons chopped fresh chives

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

Working in batches, puree soup in blender until smooth. Return 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.)

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

Ladle soup into bowls and mound croutons in the center of each. Sprinkle with sesame seeds and chives.