Cream Of Carrot Soup With Brandy And Chervil
|Chicken wings||1 Pound, sectioned|
|All purpose flour||1 Tablespoon|
|Unsalted butter||2 Tablespoon|
|Shallots||3 Large, chopped|
|Carrots||1 Pound, peeled and chopped|
|Brandy||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chopped fresh chervil||18 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
1. Toss the chicken wings with the flour. In a large saucepan or flameproof casserole, melt the butter over high heat. Add the chicken wings and cook, stirring occasionally, until the chicken is browned, about 6 minutes.
2. Add the shallots and cook until softened and fragrant, about 2 minutes. Add the carrots, brandy and wine and cook over high heat for 1 minute. Add 2 1/2 cups of water, return to a boil and reduce the heat to low. Cover and simmer until the carrots are very tender, about 45 minutes. Remove from the heat.
3. With a slotted spoon, remove and discard the chicken pieces. Stir in 1 cup of the chervil. Puree the soup in batches in a blender or food processor until very smooth. Return to the pan, stir in the cream and season with the salt and pepper . Divide the soup among 4 bowls garnish each with the remaining chopped chervil and serve at once.