Monday, November 19, 2012
carrot dill soup
This soup would be a fantastic starter for a holiday meal. I love carrot soup but I loved this one especially because of the dill and the splash of cream over the top. My friend Gillian brought this to me and it was such a treat!
carrot dill soup (Cookbook: The New Basics Cookbook, Rosso & Lukins)
1/2 stick unsalted butter
1 large onion, diced
2 1/2 pounds carrots, peeled and diced
2 ribs celery, leaves included, diced
8 cups chicken stock or broth
1/4 cup plus 2 tablespoons fresh dill
1 teaspoon salt
pinch of cayenne pepper
1/4 teaspoon freshly ground black pepper
6 teaspoons creme fraiche, for garnish
6 dill sprigs, for garnish
Melt the butter in a soup kettle. Add the onion and cook over low heat until wilted, 10 minutes. Add the carrots, celery, stock, 1/4 cup dill, salt, black pepper and cayenne. Bring to a boil, reduce the heat, and cover. Simmer until the carrots are tender, 40 minutes. Allow to cool slightly.
Puree the soup, in batches in a blender. Return it to the kettle, stir in the remaining 2 tablespoons dill and adjust the seasonings. Heat through.
Serve each bowl of soup garnished with a dollop of creme fraiche (Gillian used cream), a sprinkling of red pepper and a sprig of dill.