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Categories:Viewed: 98 - Published at: 8 years ago
Ingredients
- 24 fresh carrots - peeled and cut into 2 inch pieces
- 1 bunch of dill
- 4 medium sweet onions - quartered
- 10 cups chicken broth
- 1 pint heavy cream (or milk if preferred)
Method
- Bring broth to a boil
- Add carrots, onions, salt and pepper to taste.
- Add half the dill.
- Cover and simmer for 45 minutes.
- Puree in batches and return to pot.
- add cream and sprinkle with remainder of dill.