Riverland Farm
Mmmmm....soup season.
Servings
6
Source
Cook's Illustrated
Prep Time
30 minutes
Ingredients
- 2 tbsp unsalted butter, olive, or vegetable oil
- 1 medium onion, or 3 shallots, or 1 medium leek, chopped
- 2 tbsp dry sherry or white wine
- 1 1/2 lb carrots (8 medium), peeled, halved lenthwise ans sliced thin
- 2 cup low sodium vegetable or chicken broth
- 1 tsp salt
- ground white pepper
- pinch nutmeg
- 1 1/4 cup whole milk
- 2 tsp fresh tarragon, mint, chives,or parsley
Instructions
- Heat butter or oil in large saucepan over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add sherry and carrots; stir constantly and cook until sherry evaporates, about 30 seconds.
- Add broth, salt, pepper to taste, and nutmeg to saucepan; bring to boil. Reduce heat to simmer; cover and cook until carrots are tender, about 20 minutes.
- Ladle carrot mixture into blender. Add 1 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.)
- Ladle soup into individual bowls. Garnish with minced herb and serve immediately.