As summer winds down, I begin thinking of my many soup recipes. This one definitely is a favorite.
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 tablespoons white wine
about 4 cups carrots, peeled, and sliced thin lengthwise
2 cups chicken broth
1 teaspoon salt
pinch of ground nutmeg
1 - 1 1/4 cups whole milk
2 teaspoons minced fresh mint or parsley for garnish
Heat the olive oil in a dutch oven over medium high heat. Add onion and cook about 5 minutes. Add the wine and carrots, stirring constantly, until the wine evaporates, about 30 seconds.
Add broth, salt and pepper to taste, and nutmeg to the pot and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, about 20 minutes.
Add milk and process with a hand blender until mixture is smooth, adding more milk if needed to thin the soup.
Ladle into soup bowls and garnish with mint or parsley as desired.
This can be stored in the refrigerator up to 3 days and reheated just before serving.
