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| 2 | tablespoons | Unsalted butter | ||
| 1 | Medium onion | |||
| 2 | tablespoons | Dry sherry or white wine | ||
| 1-1/2 | pounds | Carrots (about 8 medium), peeled, halved lengthwise, and sliced thin (about 4 cups) | ||
| 2 | cups | Low-sodium chicken broth or low-sodium vegetable broth | ||
| 1 | teaspoon | Table salt | ||
| pinch | Ground white pepper | |||
| pinch | ground nutmeg | |||
| 1-1/4 | cups | whole milk | ||
| 2 | teaspoons | Minced fresh tarragon , mint, chives, or parsley | ||
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| 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. Yield: 4-6 servings |
