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