Creamy Carrot Soup

         Yield: 6 Servings

2 tb Unsalted Butter 1 c Onions; Minced 5 c Carrots; Sliced Salt and Freshly Ground -Black Pepper to Taste 4 c Chicken Stock 1/2 c Ricotta Cheese 2 tb Port Wine; (Non-Alcohol -Substitute Grape or Apple -Juice) 2 tb Fresh Dill; Chopped So it's the Denver Broncos vs. the Green Bay Packers in Super Bowl XXXII. In honor of the event The Cook & Kitchen Staff at offer you this Creamy Carrot Soup recipe because it's an orangey color and Denver was once known as the Orange Crush. Actually, we searched our recipe archives and couldn't find a horse-meat soup recipe, so we rationalized our current Souper Bowl theme to the limits. (If the truth be know we're relieved we couldn't find a horse meat soup recipe!) Melt butter over medium heat in a large saucepan. Add onions, stirring occasionally and cook for 4 or 5-minutes until softened. Stir in carrots and season with salt and pepper. Add the chicken stock and increase heat slightly to bring to a boil. Reduce heat and simmer, partially covered for 30 to 35-minutes. Strain vegetable mixture and reserve the liquid. Transfer the solid carrot and onion portion to a blender or food processor, in small batches, if necessary. Add the ricotta cheese and 1 cup of the reserve liquid to be blended, in small proportions, if necessary. Process or blend until smooth. Scrape vegetable puree into the same saucepan and add the remaining reserved liquid. If serving hot soup, return the soup to the heat and bring to a boil. Remove from heat and stir in the port or fruit juices and dill. Serve in warmed soup bowls. If serving soup cold, prepare as directed and allow to cool to room temperature. Cover and refrigerate for a minimum of 4-hours prior to serving in order to chill well. Stir in port or fruit juices and dill just before serving. Serve in chilled soup bowls. Posted to by The Cook & Kitchen Staff <> on Jan 20, 1998