Chop green onions into small pieces and saute in
the stick of butter. When well softened and almost
caramelized, add the chicken stock along with the
carrots and potatoes. Simmer for about 1-1/2 hour
(or until the vegetables are soft enough to
puree). Strain the vegetables reserving the
liquid, and puree in a blender with enough of the
chicken stock to easily liquify easily. Return the
pureed vegetables to the pot and add the cream,
salt and pepper. Cook on a relatively low
temperature so you don't scald the cream. When the
soup is steaming, add the sherry ... it's ready.
|