Cranberry Soup

• 2 tablespoons butter
• 1/2 cup roughly chopped onions
• 1/2 cup roughly chopped celery
• 1/4 cup roughly chopped carrots
• 2 1/2 cups chicken broth
• 1 small dried hot red pepper
• 1 bay leaf
• Freshly ground black pepper to taste
• 1 12-ounce bag cranberries
• 3 cups cider
• Sour cream to garnish, if desired

1. In a heavy soup kettle, melt the butter.
2. Gently saute the chopped onions, celery and carrots until the vegetables are soft.
3. Add the chicken broth.
4. Rinse the hot pepper under running water to remove the seeds and inner white membrane.
5. Add to the broth, together with the bay leaf and several grinds of pepper.
6. Rinse the cranberries and pick them over to remove any that are spoiled.
7. Roughly chop the berries on a wooden board or process them briefly in a food processor.
8. Add to the broth and let simmer gently over low heat until the cranberries are soft and disintegrating into the broth.
9. Add the cider to the broth.
10. Mix well and simmer gently for 10 minutes.
11. Serve hot, garnished with sour cream if desired.
12. The soup may also be prepared ahead of time and reheated before serving.

butter, onions, celery, carrots, chicken broth, hot red pepper, bay leaf, freshly ground black pepper, cranberries, cider, sour cream

Taken from cooking.nytimes.com/recipes/194 (may not work)