This is a smooth textured soup with a good carrot flavor that is balanced by lightly browned onion. The dill is stirred in at the end.Based on a recipe fromĀ 5 Star Sensations, Terri KlineĀ 1991, The Auxiliary of University Hospitals of Cleveland, p 76
Prep Time1 hourhr
Total Time1 hourhr
Course: 45 - 60 Minutes to Table, Soups, Vegetarian
Servings: 6
Author: Catherine Christiano
Ingredients
6cupscarrotstrimmed, unpeeled, sliced, about 1 3/4 pound
2Russet potatoes2 average sized, 1 pound
2tablespoonsbutter or margarine
2cupsonionschopped, about 2 medium onions
7cupschicken or vegetable stockpreheated
3/4teaspoonssalt
1/4teaspoonwhite pepper
2tablespoonschopped fresh dill
Garnish
sour cream
Instructions
Place sliced carrots in 6-quart stock pot, add about an inch of water. Bring to a boil and simmer until carrots are tender, about 25 minutes. Drain in colander.
Meanwhile microwave potatoes, unpeeled, until soft. When cooled enough to handle, scoop potatoes out of skins. Discard skins and reserve potatoes.
In now empty stock pot, melt butter or margarine over medium-high heat. Add onions and saute until golden. Add 5 cups of stock to deglaze pan. Stir in carrots and reserved potatoes. Use an immersion blender or regular blender to puree mixture until smooth. Return to stock pot.
Thin pureed mixture with additional stock, approximately 2 cups, until it is a nice consistency. Add salt to taste and white pepper. Stir in chopped dill. Reheat as necessary to serve hot.
Ladle into bowls and garnish with sour cream.
Notes
While carrots are cooking, prepare remaining ingredients.