Mimma's Cream of Carrot Soup

1 1/2 pounds carrots, peeled and sliced (about 7 or 8 medium to large)
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons sugar
3 fresh sprigs thyme or 1 teaspoon dried thyme
2 medium potatoes, peeled, coarsely chopped
5 cups chicken stock
1/2 cup whipping cream
1/2 cup Maderia or sweet sherry
Salt and pepper to taste
Dash of cayenne pepper

Cook carrots with butter, sugar, thyme and potatoes in 4-quart pot over medium heat until carrots soften, about 10 minutes. Add stock and bring to simmer. Simmer soup until potatoes can be crushed with spoon, about 15 minutes.

Cool soup slightly. Working in small batches, transfer soup to blender or food processor. Puree until smooth. Return mixture to soup pot and whisk in cream and wine. Add salt and peppers. Return to heat and bring back to simmer. Remove from heat. Makes 6 servings.

Source: Mimma's, 1307 E. Brady St. Milwaukee, WS.