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Sherried Cream of Carrot Soup Recipe

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This recipe for Sherried Cream of Carrot Soup is from Jan Grzedzicki's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Category:
Category:
Ingredients:  
Ingredients:  
1/2 Onion, diced
1 stalk Celery, diced
2 cups Carrots sliced
1 Sweet Potato, diced
1 cup Squash cubed
2 Tbsp. Butter
1 tsp. Thyme
1/2 tsp. Ginger
1/2 tsp. Corriander
1/4 tsp. Sage
1/4 tsp. Fennel
1/4 tsp. Rosemary
2 cups Chicken Broth
2 cups Water
1 can Evaporated Millk
2 Tbsp. Cooking Sherry
Salt & Pepper to Taste
Parsley to Garnish
Directions:
Directions:
In a large stockpot, melt butter and saute onion and celery until softened. Add carrots, potato and squash for about 5-10 minutes. Add all the spices and cook 2-3 minutes. Add broth and water and bring to boil then simmer for about 10-20 minutes. Carefully spoon the vegetables into a food processor and puree until smooth. Return to the pot at medium heat. Add milk, sherry and simmer 7 minutes, stirring occasionally. Garnish with parsley.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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