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Carrot and Dill Soup Recipe

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This recipe for Carrot and Dill Soup, by , is from The Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Naomi Richardson
Added: Saturday, December 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound carrots ( about 2 1/2 cups)
1 medium onion
2 cups water
2 cups low-fat chicken broth
1 tsp salt
1/2 tsp fennel seeds
1 bunch fresh dill (about 2 tbsp)

Directions:
Directions:
Peel carrots and cut into 1/2 inch coins. Peel and chop onion. In a 2 1/2-quart saucepan, bring carrots, onion, water, broth, salt and fennel seeds to a boil. Lower heat and simmer, covered, 30 to 40 minutes till carrots are very tender.
While carrots are cooking, rinse and chop dill, reserving several sprigs for garnish. Add dill to cooked carrots and, using great care, puree in two batches in a blender. I you plan to serve the soup cold let it cool in the pan first . Garnish with fresh dill.

Personal Notes:
Personal Notes:
I prepare my soup in a pressure cooker. I have used dried dill--just more of it.

 

 

 

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