My friend Karen served this as one of the 3 soups she served for her Twelfth Night soup party. You'll love the complex flavors in this simple-to-make soup.
2 Tbsp. butter
1 onion, chopped
4 cups chicken stock
4 cups cubed carrots
2 tsp. grated fresh ginger
1 tsp. ground coriander
1 Tbsp. grated orange rind
2 Tbsp. dry sherry
1/4 tsp. white pepper
1/2 cups half and half
salt to taste
Saute
onion in butter for 10 minutes, or until soft. Add carrot, chicken
stock, ginger, and coriander and simmer for 30 minutes or until carrots
are very tender. Cool. Puree in blender and return to clean pot and
add pepper, cream, orange rind and salt. Heat gently without boiling,
add sherry and garnish with chervil or chopped parsley.
Serves 6 to 8.
