Ginger Carrot Soup
|Onions||3⁄4 Pound, peeled and chopped (2 Whole)|
|Defatted chicken broth||6 Cup (96 tbs) (Fat Skimmed)|
|Carrots||2 Pound, peeled and sliced|
|Grated fresh ginger||2 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
|Cognac||1⁄2 Cup (8 tbs)|
|White pepper||To Taste|
|Sour cream||2 Tablespoon (Adjust Quantity As Needed)|
1. In a 5- to 6-quart pan over medium-high heat, stir butter and onions often until onions are limp, about 3 minutes. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced, 15 to 20 minutes.
2. In a blender, whirl mixture a portion at a time until smooth. Return to pan and add cream. Stir over high heat until hot. Mix in cognac. For a smoother flavor, bring soup to a boil. Add salt and pepper to taste.
3. Ladle into bowls. Garnish with dollops of sour cream and parsley sprigs.