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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 10 |
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If you're a fan of creamy soups-you must try this!! I got it from the chef at a restaurant I used to work at but I've scaled it down to make it at home. I made it for my discriminating mother-in-law and my parents who both said carrot?? and raved about it afterward. Try it-it's sweet, creamy and suprisingly, addictive!! Ingredients:
2 (49 ounce) cans chicken broth |
2 lbs finely grated carrots |
1 medium onion (minced) |
2 ounces dry sherry |
1/4 cup butter |
2 ounces flour |
1/2 cup heavy cream |
3 pinches dried dill weed |
salt (to taste) |
white pepper (to taste) |
Directions:
1. Melt 1/2 stick butter over low heat in a large stockpot.
2. Add veggies & cook slowly over low heat until tender.
3. Add sherry & cook until reduced by half.(May take 1-2 hrs.).
4. Add flour, stirring frequently over low heat until creamy (7-8 mins).
5. Stir in hot broth slowly. Simmer 10-15 minutes.
6. Add salt, pepper & dill. Stir in heavy cream and simmer 5 minutes.
7. Enjoy!
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