Ivanka posted 02-23-99 6:07 PM
Carrot Soup
8 oz. butter
8 cups sliced carrots
1 cup chopped onion
6 cups chicken stock
1 cup milk
1/2 cup dry vermouth
salt and pepper to taste
pinch of mace
finely chopped fresh parsley for garnish
Melt butter in a saucepan and saute carrots over low heat for 5 minutes. Add onion and saute for 3 minutes more.
Stir in stock and milk and simmer for 35 to 40 minutes.
Add vermouth and seasonings and puree entire mixture in blender or food processor.
Return to the saucepan and reheat slowly before serving.
Garnish with parsley.
(From San Francisco a la Carte)