Sherried Carrot Soup

The sunshiny color of the smoothly pureed soup will bring smiles to evryone. If you wish the soup can be made ahead up to the point of adding cream , covered and refrigerate until you are ready to heart and serve it. Deliciossso!!!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  onion, medium and chopped
• 2  tablespoons butter
• 5 -6  carrots, medium, sliced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon cinnamon
• 1  dash white pepper
• 3  cups chicken broth, canned
• 1⁄2 cup  whipping cream
• 1⁄4 cup dry sherry
• 3  tablespoons parsley, chopped for garnsih

Directions

1. Saute onion in butter in a 2-quart saucepan until soft but not browned. Mix in carrots, sal, ginger, cinnamon, pepper and broth.
2. Bring to boiling,. Reduce heat. Cover, and simmer utnil carrots are tender, about 20 minute.
3. Whirl mixture in blender, about half at a time, until smooth.
4. Return to cooking pan. Add cream,. Reheat to serving temperature. Taste, add salt, if needed. Stir in sherry. Serve steaming hot.
5. If desired sprinkle each bowl with chopped parsley.
6. For an elegant finishing touch when you serve this oup as they first course, spoon a dollop of lightly salted whipped cream over each serving in an oven proof bowl. Slip under broiler utnil lightly browned.