Dilled Carrot Soup
4 SERVINGS
Ingredients:
2 tablespoons Butter
1 cup Leeks, white part only, thinly sliced
4 cups Carrots, peeled, 1/4 inch (.6 cm) dice
4 cups Russet potatoes, peeled, 1/4 inch (.6 cm) dice
1 quart Chicken stock
1 1/2 teaspoons Thyme, finely chopped
1 Bay leaf
1 1/2cups Half-and-half, warm
1/4 teaspoon Grated nutmeg
2 tablespoons Lemon juice
To taste Salt and white pepper
Dash Tabasco
2 tablespoons Dill, chopped
Method:
Heat the butter. Sauté the leeks, stirring occasionally, until soft.
Add the carrots and potatoes. Sauté for 5 minutes.
Add the stock and bring to a simmer. Add the thyme and bay leaf and simmer for 20 to 30 minutes, or until carrots and potatoes are tender. Remove bay leaf.
Puree vegetables and liquid in a blender. Add remaining ingredients. Correct seasoning and bring back to almost a boil.
Serve hot, garnished with dill.
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