This is an old standard of mine. You can make it any time of the year, but it’s best when the carrots are super-sweet. Use this as a base recipe, and improvise based on what you have that might go well with it. Today I am making it with a couple of beets thrown in, and garnishing with fresh chopped dill. Make it a vegetarian dish by substituting vegetable or fish stock.

6-8 carrots

1-2 cloves garlic, minced or pressed, or shallot

1 onion

1/2- 1 stick butter (preferably unsalted)

3-4 cups chicken stock or broth

dry vermouth (or sherry)

1/2 cup cream

white pepper and salt

thyme or other fresh herb

Saute vegetables in butter until soft. Use enough butter to keep vegetables from sticking. Put all in saucepan with stock and a half cup or so of the vermouth. Cook, covered, over medium heat until vegetables are soft.  Puree in blender, or in pan with immersion blender. Add cream and herbs, adjust seasonings and consistency. Keep on stove top long enough to cook off the raw cream flavor. Soup should be thinner than baby food. Freezes well.