Name: Carrot Dill Soup
Yield: 6 portions
Ingredients: 6 teaspoons crème fraîche, for garnish; 6 dill sprigs, for garnish; ¼ cup finely diced red bell pepper, for garnish; 4 tablespoons (½ stick) unsalted butter; 1 large onion, diced; 8 cups Berta’s Chicken Stock or canned broth; 2½ pounds carrots, peeled and diced; 2 ribs celery, leaves included, diced; ¼ teaspoon freshly ground black pepper; Pinch of cayenne pepper; ¼ cup plus 2 tablespoons chopped fresh dill; 1 teaspoon salt

Preparation info

6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Fresh green dill and bright red pepper garnish this creamy carrot soup to perfection.

Ingredients

4 tablespoons (½ stick) unsalted butter
1 large onion, diced

Method

Melt the butter in a soup kettle. Add the onion and cook over low heat until wilted, 10 minutes.
Add the carrots, celery, stock, ¼ cup dill, salt, black pepper, and cayenne. Bring to a boil, reduce the heat, and cover. Simmer until the carrots are tender, 40 minutes. A

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Ingredients

Method

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