Riverland Farm

Mmmmm....soup season.




Cook's Illustrated

Prep Time

30 minutes


  • 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


  1. 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.
  2. 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.
  3. 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.)
  4. Ladle soup into individual bowls. Garnish with minced herb and serve immediately.

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