b'I N G R E D I E N T S Carrot SoupZuppa di Carote4 tablespoons extra-light olive oil pound slab bacon, with the rind removed, cut in -inch dice In a stockpot, heat the extra-light olive oil over high heat. Add the bacon and cook, 1 white onion, chopped stirring well, until nicely-browned, about 3 to 4 minutes. Using a sloed spoon, 8 garlic cloves, thickly sliced transfer the bacon to a plate lined with a paper towel and set aside.2 pounds carrots, peeled and cut in -inch slices Add the onion, garlic, carrots, thyme and red pepper flakes to the pot. Continue toteaspoon dried thyme cook over medium-high heat, stirring well, until the onions begin to soen, aboutteaspoon red pepper flakes 3 to 4 minutes. Add the wine, bring to a boil, and stir well to dislodge the brown bitscup sherry, port orat the boom of the pan. Cook until the wine is reduced by half, about 3 minutes. Marsala wine Add the chicken broth and bring to a boil; reduce the heat to medium-low and cook 6 cups chicken broth for 40 to 45 minutes, stirring well every 15 minutes. Add the soup, in batches, to acup sour cream, for garnish food processor and process it to a smooth, cream-like consistency. Place the soup 6 small springs fresh dill, cut in back in the stockpot and keep warm.small pieces for garnishServe the soup in bowls and decorate the top with a light drizzle of sour cream, sprigs of fresh dill and the reserved pieces of browned bacon.For a more elegant finish, use a squirt bole to decorate the top of each bowl of soup with concentric circles of sour cream. Then score it at equal intervals with the tip of a paring knifes blade, moving from the rim of the bowl inward. This will create a very elegant design.19'