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.