Recipe: Sherried Carrot Soup

Sherried Carrot Soup
rec.food.cooking/Bill Crane

1 medium onion, chopped
2 tbsp butter
5-6 medium carrots, sliced about 1/4 inch thick
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground cinnamon
dash white pepper
3 cups chicken broth
1/2 cup heavy cream
1/4 cup dry sherry
chopped parsley (garnish)

In a 2 quart saucepan, saute the onion in the butter until it is soft but not browned. Add carrots, salt, ginger, cinnamon, pepper, and broth.

Bring to a boil, reduce heat, cover and simmer for 20 minutes until the carrots are tender.

Whirl mixture in blender, half at a time, until smooth.

Return to cooking pan. Add cream. Reheat to serving temperature. Add sherry and correct seasoning as required. Serve hot.