Carrot Soup

One of many soups for a cold winter day. It freezes well without the cream, which you can add when you reheat it.

  • 2 cups carrots
  • 1 large onion
  • 3 potatoes
  • 4 celery sticks
  • 1 leek
  • 1 garlic clove
  • 1 bay leaf
  • 1/2 stick butter
  • 4 cups chicken broth
  • 2 cups heavy cream
  • Dill – lots of dill

Peel and cut veggies, add chicken broth and simmer until tender. Puree mixture and return to stovetop. Add cream, salt & pepper to taste. Add as much chopped fresh dill as your taste demands. Serve with dill on top.

by Sandra Merrill

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