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.

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