Cream of Carrot Soup
2 lbs carrots
5 cups Chicken Stock or canned chicken broth
1/2 cup fresh dill
2 Tbs sugar
1/2 tsp kosher salt
1/4 tsp white pepper
1/4 cup butter
1 medium onion, chopped
1/4 cup flour
1 cup heavy cream
1 cup milk
Peel and chop carrots. In a large saucepan, combine carrots, chicken broth, dill, sugar, salt and pepper. Bring to a boil then reduce heat to low and simmer 2o minutes until the carrots are tender.
In a medium skillet, sauté onion in butter until translucent. Add flour to form a roux and cook 3 minutes. Add onion roux to carrot mixture in the saucepan, and stir to incorporate. Cook 5 - 10 minutes until slightly thickened.
Puree soup in small batches in the blender, or blend with an immersion blender until smooth. Over low heat, add cream and milk and cook until heated through.
5 cups Chicken Stock or canned chicken broth
1/2 cup fresh dill
2 Tbs sugar
1/2 tsp kosher salt
1/4 tsp white pepper
1/4 cup butter
1 medium onion, chopped
1/4 cup flour
1 cup heavy cream
1 cup milk
Peel and chop carrots. In a large saucepan, combine carrots, chicken broth, dill, sugar, salt and pepper. Bring to a boil then reduce heat to low and simmer 2o minutes until the carrots are tender.
In a medium skillet, sauté onion in butter until translucent. Add flour to form a roux and cook 3 minutes. Add onion roux to carrot mixture in the saucepan, and stir to incorporate. Cook 5 - 10 minutes until slightly thickened.
Puree soup in small batches in the blender, or blend with an immersion blender until smooth. Over low heat, add cream and milk and cook until heated through.
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