Boy's Sherried Carrot Soup
This recipe is easily modified as a vegetarian alternative to the other
broths or soups served at first remove.  Simply substitute vegetable
stock for the chicken broth. We usually don't bother to whisk or blend
the carrots until smooth. People seem happy to do that for us with 
their teeth. This recipe is from The Compleat Anachronist Vol 79, From
The Kitchens of Castle Gillywick - Willihilda the Kitchen Wench.

Ingredients:

      1 medium onion, chopped
      2 tablespoons butter
      5 to 6 medium carrots, sliced about 1/4 inch thick
      3 cups chicken broth (or vegetable stock)
    1/2 cup heavy cream
    1/4 cup dry sherry
        The following spices are either as listed or to taste:
    1/2 teasoon salt
    1/4 teaspoon ground ginger
    1/4 teaspoon ground cinnamon
        dash of white pepper
        chopped parsley for garnish

In a 2 quart saucepan, saute the onion in the butter until it is soft but
not browned.  Add the carrots, spices, and broth.  Bring to a boil then
reduce the heat, cover and simmer for 20 minutes or until the carrots
are tender.  Beat with a hand mixer or a whisk until smooth, or whirl
the mixture in a blender, one-half at a time.

Return mixture to a cooking pan and add the cream.  Reheat to serving
temperature, being careful not to boil.  Add sherry and seasonings again
to suit your taste.  Serve hot.





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Last Updated 18 April 1997 by Thomas macPaul the Younger