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| Source: www.therecipebox.com |
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Yield: serves 8
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Time: about 15 min prep and 1 hour to cook
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| INGREDIENTS: |
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* 1/4 cup [60 mL] butter or margarine
* 2 pounds [1 kg] carrots, chopped
* 1 large onion, chopped
* 2 stalks celery, chopped
* 8 cups [2 L] chicken stock
* 1/4 cup [60 mL] freshly chopped dill
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* 1/4 cup [60 mL] table cream [optional]
* 1 /4 teaspoon [1 mL] white pepper
* 1 /4 teaspoon [1 mL] Cayenne pepper
* Salt
* Fresh dill sprigs |
* In a large saucepan, saute carrots, onion and celery in melted butter or margarine for 8 to 10 minutes.
* Add stock and dill; bring to a boil.
* Reduce heat and 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 to taste.
* Serve, garnished with fresh dill sprigs. |
| Note: |
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