December 2, 2010

Pureed Carrot Soup with Nutmeg

This is a fantastic comfort soup.

Complements: Cook's Illustrated December 1996

2 tablespoons olive oil
1 medium onion or leek, chopped
2 tablespoons dry sherry or white wine (I used white cooking wine)
1 1/2 pounds carrots (about 8 large carrots), peeled, halved lenghtwise, and sliced thin
2 cups vegetable stock (or organic chicken stock)
1 teaspoon sea salt
ground pepper
Pinch of nutmeg
1- 1 1/2 cup whole milk (or unsweetened soy milk)
2 teaspoons minced fresh tarragon, mint, chive or parsley leaves

Heat oil in large saucepan over medium-high heat. Add onion; saute until golden, about 5 minutes. Add sherry and carrots; stir-cook until sherry evaporates, about 1 minute. Add stock, 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. 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 or broth. Adjust seasonings. Ladle soup into individual bowls. Garnish with minced herb before serving. Enjoy!
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