Carrot Soup with nutmeg
Summary
| Yield | |
|---|---|
| Source | Cooks Illustrated |
| Prep Time | 30 minutes |
Description
Ingredients
- 2 T unsalted butter, olive, or vegetable oil
- 1 medium onion, or 3 shallots, or 1 medium leek, chopped
- 2 T dry sherry or white wine
- 1 1⁄2 lb carrots (8 medium), peeled, halved lenthwise ans sliced thin
- 2 c low sodium vegetable or chicken broth
- 1 t salt
- ground white pepper
- pn nutmeg
- 1 1⁄4 c whole milk
- 2 t fresh tarragon, mint, chives,or parsley
Instructions
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.