Carrot Dill Soup

3 tablespoons butter
1 1/2 pounds carrots, peeled and sliced
1/2 cup onion
6 cups chicken or vegetable stock
1 bay leaf
1 teaspoon sugar
1/2 teaspoon freshly grated or ground nutmeg
1 tablespoon chopped dill weed
salt and pepper to taste

Saute carrots and onions in butter over medium heat.  Add chicken broth, bay leaf, sugar and nutmeg.  Cover; cook until carrots are soft, about 20 minutes.  Remove bay leaf.  Add dill and puree mixture.  Season with salt and pepper.  Makes 6 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition


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