Carrot Dill Soup
From: Sandra, New Hamshire, USA
Servings: 8
IngredientsPreparation
  • 1/4 cup [60 g] butter or margarine
  • 2 pounds [1 kg] carrots, chopped
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 8 cups [2 L] chicken broth
  • 1/4 cup [60 mL] freshly chopped dill
  • 1/4 cup [60 mL] table cream [optional]
  • 1 /4 teaspoon [1 mL] white pepper
  • 1 /4 teaspoon [1 mL] Cayenne pepper
  • Salt, to taste
  • Fresh dill sprigs
  • Into a large saucepan, saute carrots, onion and celery into melted butter or margarine for 8 to 10 minutes.
  • Pour in chicken broth, add chopped dill and bring to a boil.
  • Lower heat and leave to simmer for 35 to 40 minutes, until vegetables are tender.
  • Puree soup, a little at a time, into a blender or a food processor.
  • Return to saucepan; reheat to serving temperature.
  • Stir in cream, white and Cayenne pepper; salt.
  • Serve, garnished with fresh dill sprigs.