Carrot Soup

Carrot Soup

Servings: 6

Wine Varietal: Cabernet Sauvignon


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



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.

Mushroom Risotto

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