Carrot Soup
Servings: 6
Wine Varietal: Cabernet Sauvignon
Ingredients
2 small or 1 large bag of peeled baby carrots
Enough chicken broth to cover the carrots by an inch or two
6 pods of anise
½ cup of heavy cream
Instructions
In a large pot, put in the carrots and cover with broth as instructed. Bring to a boil, lower heat and simmer until carrots are fork-tender. (About 20 – 30 minutes) Remove pot from heat. Drop the pods of anise into the pot and cover it. Let it rest for about 20 minutes. Remove the pods and completely puree – I use a soup stick right in the pot. Stir in the cream, salt to taste and transfer to a non-metallic covered storage container. Refrigerate over night. The next day, you might want to thin it out with some chicken broth or cream or both. Serve warm or cold.
