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Carrot Dill Soup Recipe

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This recipe for Carrot Dill Soup, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Guff and Vic
Added: Saturday, January 29, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 Tbsp (1/2 stick) unsalted butter
1 large onion, diced
2 1/2 lb carrots, peeled and diced
2 ribs celery, leaves included, diced
8 cups chicken (or veggie) stock
1/2 cup plus 2 tbsp chopped fresh dill
1 tsp salt
1/4 tsp black pepper
pinch cayenne pepper
6 tsp creme fraiche, for garnish
1/4 cup finely chopped diced red pepper, for garnish
6 dill sprigs, for garnish

Directions:
Directions:
Melt butter in large stock pot. Add the onion and cook over low heat until wilted, apprx 10 minutes.
Add carrots, celery, stock, 1/4 cup dill, salt, pepper and cayenne. Bring to boil, reduce heat and cover. Simmer until carrots are tender, apprx 40 minutes. Allow to cool slightly.
Puree the soup with an emersion blender or, in batches, in a blender/processor. Return to pot, stir in remaining 2 tbsp dill and adjust the seasonings. Heat through.
Serve each bowl of soup; garnish with a dollop of creme fraiche, a sprinkle of red pepper and a sprig of dill.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes, cook time 40 minutes
Personal Notes:
Personal Notes:
Great to freeze in portions for leftovers.

 

 

 

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