Pureed Carrot Soup with Nutmeg

Name: Pureed Carrot Soup with Nutmeg
Yield: Serves 4 to 6
Ingredients: 2 tablespoons, unsalted butter, or the same amount of vegetable or olive oil; 1 , medium onion, 3 medium shallots, or 1 medium leek (white and light green parts only), chopped; 2 tablespoons, dry sherry or white wine; 1 1/2 pounds, carrots (about 8 medium), peeled, halved lengthwise, and sliced thin (about 4 cups); 2 cups, low-sodium chicken broth or low-sodium vegetable broth; 1 teaspoon, table salt; , ground white pepper; pinch, ground nutmeg; 1 - 1 1/4 cups, whole milk; 2 teaspoons, minced fresh tarragon, mint, chives, or parsley

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Appears in Cook's Illustrated November/December 1996

For vegetable soups with fresher flavor, use a high proportion of vegetables, cook them in stock, and then enrich with milk.

SERVES4 to 6

TIME50 minutes

WHY THIS RECIPE WORKS

We wanted a no-cream carrot soup recipe that produced a smooth and silky soup really tasting like vegetables. Most of the vegetable soup recipes we consulted used equal amounts of vegetables and liquid; in a few cases, there was slightly mo...

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