Creamy Carrot Soup

Title: Creamy Carrot Soup
Yield: 6 Servings 

Ingredients: 

      2 tb Unsalted Butter
      1 c  Onions; Minced
      5 c  Carrots; Sliced
           Salt and Freshly Ground
           -Black Pepper to Taste
      4 c  Chicken Stock
    1/2 c  Ricotta Cheese
      2 tb Port Wine; (Non-Alcohol
           -Substitute Grape or Apple
           -Juice)
      2 tb Fresh Dill; Chopped


  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
   on Jan 20, 1998