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Categories:Viewed: 88 - Published at: 8 years ago
Ingredients
- 8 Tablespoons Unsalted Butter
- 2 Large Onions, diced
- 5 Pounds Carrots, peeled and diced
- 4 Ribs Celery, leaves included, diced
- 16 Cups Chicken Stock (I prefer low sodium variety)
- 1/2 cup plus 4 Tablespoons Fresh Dill, Chopped
- 2 Teaspoons Salt
- 1/2 Teaspoon Black Pepper, freshly ground
- 2 Pinches Cayenne
- 1/2 Cup Red Bell Pepper, finely diced for garnish
- 12 Sprigs Dill for garnish
- Creme Fraiche
Method
- 1) Melt butter in a soup kettle. Add onion, cook over low heat until wilted (about 10 minutes).
- 2) Add carrots, celery, stock, 1/4 cup dill, salt, black pepper and cayenne.
- 3) Bring to a boil, reduce the heat and cover. Simmer until the carrots are tender (about 40 minutes).
- 4) Allow to cool slightly.
- 5) Puree the soup, in batches, in a blender.
- 6) Return to kettle, stir in remaining 2 tblsps dill and adjust the seasonings. Heat through.
- 7) Serve each bowl of soup garnished with a dollop of creme fraiche, a sprinkling of red pepper and a sprig of dill.
