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