Free Recipe Dill Carrot Soup
Recipe Type: H Recipes
Recipe Preparation: boil
Cooking Ingredients for Dill Carrot Soup Recipe
1 lb Carrots; sliced
2 ts Vegetable oil
2 ts Garlic; crushed
1 c Chopped onion
3-1/2 c Chicken stock
3/4 c 2% low-fat milk
2 tb Fresh dill weed; or 1 tsp.
-dried
2 tb Chopped fresh chives; or
-green onions
Dill Carrot Soup Preparation
In a large saucepan of boiling water, cook carrots just until they”re tender. Drain and return carrots to saucepan. Set aside. In a non-stick skillet, heat oil. Saute garlic & onion until softened, approximately 5 minutes. Add to carrots, along with stock. Cover saucepan and simmer 25 minutes. Puree in food processor until smooth, in batches if necessary. Return mixture to saucepan. Stir in milk, dill & chives. Serves 4 – 6. Make this soup and refrigerate up to 1 day ahead of serving, and reheat gently if serving warm. Serving Ideas : Serve hot or cold, garnished with a dollop of yogurt. NOTES : from Rose Reisman Brings Home Light Cooking, MacMillan, Toronto, 1993 ISBN 0-7715-9000-8 To save tears, instead of chopping onion, can use 4 tablespoons dried onions, rehydrated in boiling water and then drained. This should work with Lacteeze or other lactose-reduced milk. Recipe by: Rose Reisman Brings Home Light Cooking, p. 30 Posted to EAT-LF Digest by Ellen Pickett <ellen@qnetix.ca> on Sep 19, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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