Creamy Carrot Soup with Port Wine and Ricotta Cheese

This is a marvelously simple and inexpensive soup that's sure to satisfy. It looks extravagant but it will feed six people for less than five dollars. My first version of this soup contained no wine or cheese but as my palate developed I began to play with flavors. Some worked, others didn't. This one, at least to my tastes, is delightful. It can be served hot or cold and can be made several days before serving. Use extra salt if you are going to serve it cold. Hot or cold, it will please the palate and the eyes. .....and then just when I thought I was done with this post, the universe conspired to prove me wrong. Did you know there is a World Carrot Museum in Britain? It has more information about the carrot then you'll ever need, or probably care, to know. I mean no disrespect - this endeavor is obviously important to someone, but I do wonder how folks come up with this stuff. Do people really visit carrot museums?

Creamy Carrot Soup with Port Wine and Ricotta Cheese

Ingredients:
2 tablespoons unsalted butter
1 cup minced onion
5 cups (about 2-1/2 pounds) sliced carrots
4 cups low-sodium chicken broth
Salt and pepper to taste
1/2 cup ricotta cheese (part-skimed O.K.)
3 tablespoons port wine
2 tablespoons chopped fresh dill
Dill sprigs for garnish

Directions:
1) Melt butter in a large saucepan set over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add carrots and broth. Add salt and pepper to taste. Bring to a boil; reduce heat to a simmer and cook, partially covered, until carrots are tender, about 30 minutes.
2) Strain carrots, reserving broth. Transfer carrots to the jar of an electric blender. Add ricotta cheese and 1 cup of cooking liquid. Process until smooth. Fold puree back into reserved liquid, whisking until smooth. Bring back to a simmer. If serving hot, remove from heat and stir in wine and dill. If serving cold, reserve wine and dill to finish just before serving. Let soup cool to room temperature; transfer to refrigerator and chill for at least 4 hours before adding wine and dill. Adjust salt and pepper to taste. Serve hot or cold. Yield: 6 servings.