Carrot Soup with Ginger and Sherry Time: 35 minutes
1 medium onion
3 medium carrots
1 1/2 cups chicken stock
1/4 tsp ground ginger
1/2 tsp rubbed sage
pinch of nutmeg
1/4 cup milk
3 tbs sherry
2 tbs creme fraiche
1 tbs butter
pepper
Chop onion. Thinly slice carrot. Heat butter in medium saucepan. Add onion and sauté until tender and transparent, about 5 minutes. Add carrots, stock, sage and ginger. Bring to a boil, cover, reduce heat and simmer until carrots are done, about 20 minutes. Purée in blender or use an immersion blender. Add milk and nutmeg and gently reheat. Do not boil. Ladle into soup plates and serve, with a dollop of creme fraiche on top and some freshly ground pepper.
Cooking for Two? Or more?
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