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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe for an elegant carrot soup is from the December 1991 issue of Gourmet Magazine. Ingredients:
1 onion, chopped |
2 tablespoons unsalted butter |
6 carrots, peeled and cut into 1/4 inch thick slices |
1/4 teaspoon ground ginger |
1/2 teaspoon cinnamon |
3 cups chicken broth |
1/4 cup sherry wine, medium dry |
1/2 cup heavy cream |
white pepper, to taste |
chopped fresh parsley (to garnish) |
Directions:
1. In a large saucepan, cook the onion in the butter over moderately low heat, stirring, until it is softened.
2. Add the carrots, ginger, cinnamon and cook the mixture stirring, for 1 minute.
3. Add the broth, bring mixture to a boil and simmer it, stirring occasionally, for 20 minutes, or until the carrots are very tender.
4. In a blender or food processor puree the mixture in batches, transferring it to the saucepan as it is pureed and add the Sherry and the cream. Bring the soup to a boil and simmer it for 5 minutes. Season the soup with salt and white pepper to taste. Garnish with parsley just prior to service.
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