Carrot Soup

Directions

1. 1
   {"0":"Peel the carrots, then trim the top and bottom ends. Cut carrots into (roughly) same-sized pieces, about 1\/2 inch to 1 inch thick, depending on diameter. Don't worry about precision - the soup is going to be pureed anyway. We just want the pieces to be of uniform size so that they cook evenly.","2":"Peel the potato and cut it into pieces about the same size as the carrots.","4":"In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat.","6":"Add the onion, garlic and carrots and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.","8":"Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.","10":"Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the carrots and potatoes are soft enough that they can easily be pierced with a knife. Don't let them get mushy, though.","12":"Remove from heat and puree in a blender, working in batches if necessary.","14":"Return pureed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.","16":"Season to taste with Kosher salt and white pepper.","18":"Garnish with a toasted crouton and serve right away."}