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Carrot Dill Soup

Carrot Dill Soup

(from 4/6/09 newsletter)

1lb carrots, peeled and chopped
1 medium yellow onion, chopped                                                                    
1 Tbl vegetable oil
¼ cup chopped fresh dill
6 cups chicken or vegetable stock or water
2 tsp salt
½ tsp black pepper
2 TBL butter
2 TBL flour
½ cup heavy cream

  1. In medium pot, saute onion in oil until soft but not colored.
  2. Add carrot, stock, salt and pepper.
  3. Bring to boil.
  4. Reduce heat to simmer, for about 30 minutes until carrot is soft.
  5. Strain solids from soup, save broth.
  6. Puree solids in food processor or blender adding enough of the liquid to make pureeing easier.
  7. Mix solids and liquids back together in soup pot.
  8. Return to heat and bring up to boil.
  9. At the same time, melt butter and stir into flour.
  10. Remove boiling soup from heat, stir in flour butter mixture and bring back to boil.
  11. Take off the heat, stir in cream and dill, and check for salt and pepper.

Serves 4-6.