INGREDIENTS

INSTRUCTIONS

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 Recipe-a-Day.com 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 dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
<dailyrecipe-owner@recipe-a-day.com> on Jan 20, 1998

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