Carrot Soup

For Valentine's Charlie and I went to a couples cooking class at Sur La Table. It was heavenly. We made a Carrot Soup that was perfect. Although it wasn't in our recipe packet. So I used this one from Cooks Illustrated. Thank you!!!! Soooo good.

Carrot Soup

2	tablespoons unsalted butter , or the same amount of vegetable or olive oil
1	medium onion , 3 medium shallots, or 1 medium leek (white and light green parts only), chopped
2	tablespoons dry sherry or white wine
1 1/2	pounds carrots (about 8 medium), peeled, halved lengthwise, and sliced thin (about 4 cups)
2	cups low-sodium chicken broth or low-sodium vegetable broth
1	teaspoon table salt
	ground white pepper
	pinch ground nutmeg
1 - 1 1/4	cups whole milk
2	teaspoons minced fresh tarragon , mint, chives, or parsley

1. Heat butter or oil in large saucepan over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add sherry and carrots; stir constantly and cook until sherry evaporates, about 30 seconds.

2. Add broth, salt, pepper to taste, and nutmeg to saucepan; bring to boil. Reduce heat to simmer; cover and cook until carrots are tender, about 20 minutes.

3. Ladle carrot mixture into blender. Add 1 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.

4. Ladle soup into individual bowls. Garnish with minced herb and serve immediately.