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Carrot Soup

4 c. chicken broth
5 c. carrots, chopped
1 c. onions, diced
2 tbsp. butter
1/4 tsp. salt
1/ tsp. pepper
1/4 c. Ricotta cheese
2 tbsp. port wine
Fresh dill for garnish


Saute onion in butter. Boil carrots in chicken broth until tender. Add salt and pepper to carrots, stir in Ricotta cheese. Pour mixture and onions in blender and puree until smooth. Reheat in pan and add wine. Serve with sprig of fresh dill as garnish. Serves 4 to 6.


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