glazed carrot soup base

Glazed carrots soup base, yeilds 8qt finish. 12-15 carrots, peeled and large chopped. Equals about 6qt. 3 medium onions, about 2qts large chop. Total 8qt carrots and onion. 1lb butter. 1 1/4 cup sugar. 2tsp salt. 6 cup water. 4 cup chicken stock. 1 1/2 cup white wine. 3qt water. Finish with 1/4 cup fresh butter. 1 TB salt to taste. Place all carrot and onion in large heavy duty rondo. Add butter, salt, sugar, water and stock. Bring to a simmer and cook slowly 4 hours or so. Once the carrots are glazed and all liquids reduced, caramel in color . And consistency. Add wine, and as always reduce to sec. Add 3qt final water and cook, seasoning for 1 more hour. Run through vita prep and either push through chinoise or straight into cooling bain. Season once more with remaining butter and salt. Cool down. Serve with Apple reduction, or creme fraiche. Even chives, duck confit or anything similar. Vanilla bean can be roasted and glazed in the beginning if looking for something a little more sweet.