Sherried Carrot Soup - cooking recipe

Ingredients

1 onion, chopped
2 tablespoons unsalted butter
6 carrots, peeled and cut into 1/4 inch thick slices
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
3 cups chicken broth
1/4 cup sherry wine, medium dry
1/2 cup heavy cream
white pepper, to taste
chopped fresh parsley (to garnish)

Preparation

In a large saucepan, cook the onion in the butter over moderately low heat, stirring, until it is softened.
Add the carrots, ginger, cinnamon and cook the mixture stirring, for 1 minute.
Add the broth, bring mixture to a boil and simmer it, stirring occasionally, for 20 minutes, or until the carrots are very tender.
In a blender or food processor puree the mixture in batches, transferring it to the saucepan as it is pureed and add the Sherry and the cream. Bring the soup to a boil and simmer it for 5 minutes. Season the soup with salt and white pepper to taste. Garnish with parsley just prior to service.