Wednesday, February 3, 2010

Creamy Carrot Soup with Port Wine and Ricotta Cheese

The cold weather seems to have left then come back, so we're having back to being in the mid 50's this week. I love Mary's recipes and here's another favorite of mine. I know the dill in the photo is a little large for the bowl of soup, but I was in a hurry taking pictures.

Creamy Carrot Soup with Port Wine and Ricotta Cheese
(Adapted from Mary at One Perfect Bite)
Yield: 6 servings

2 tablespoons unsalted butter1 cup minced onion
5 cups (about 2-1/2 pounds) sliced carrots
4 cups low-sodium chicken broth
Salt and pepper to taste
1/2 cup ricotta cheese (part-skimed O.K.)
3 tablespoons port wine
2 tablespoons chopped fresh dill
Dill sprigs for garnish

1) Melt butter in a large saucepan set over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add carrots and broth. Add salt and pepper to taste. Bring to a boil; reduce heat to a simmer and cook, partially covered, until carrots are tender, about 30 minutes.

2) Strain carrots, reserving broth. Transfer carrots to the jar of an electric blender. Add ricotta cheese and 1 cup of cooking liquid. Process until smooth. Fold puree back into reserved liquid, whisking until smooth. Bring back to a simmer. If serving hot, remove from heat and stir in wine and dill. If serving cold, reserve wine and dill to finish just before serving. Let soup cool to room temperature; transfer to refrigerator and chill for at least 4 hours before adding wine and dill. Adjust salt and pepper to taste. Serve hot or cold.

1 comment:

  1. I've never had carrot soup before. It does look and sound very good though. The perfect color for Halloween!