Carrot Dill Soup
Shared with me by: Jay C (friend)
This is a thin soup, best served in a cup-size bowl prior to a main course entree
Ingredients
- 1-1/2 lb. carrots, peeled and shredded
- 1 medium onion, diced
- 1 Tbls. butter
- 1-1/2 Tbls. shallots, diced
- 2-3 garlic cloves, minced
- small bay leaf
- 1/2 Tbls. fresh thyme, chopped (1-1/2 t. dry)
- 1 c. white wine (I use Chardonnay or Sauvagnon Blanc)
- 5 c. rich chicken stock (Kitchen Basics)
- 1-1/2 c. heavy whipping cream
- 1/2 t. white pepper
- salt to taste
Garnish
- fresh baby dill, chopped
- low-fat sour cream
Instructions
Melt butter in large soup pot over medium heat. Sauté carrots, onions, shallots, garlic, bay leaf and thyme until vegetables are somewhat soft and liquid has evaporated. Deglaze with the white wine; reduce until liquid is nearly gone.
Add the chicken stock and simmer until carrots are tender.
Add heavy cream, stirring to blend. Season to taste, with white pepper and salt. Remove bay leaf.
Pour soup into blender in batches and puree until smooth. Pass it through a sieve. See note below regarding leftover carrot pulp.
The soup will be thin. If you want to thicken the soup a little, blend in some of the carrot pulp with a wire whisk, until you have desired consistency. Reheat slowly (do not boil).
Top with a dollop of sour cream and sprinkle with dill; serve hot.
NOTE: Use a food processor to shred carrots.
If you prefer a thicker creamier base, stir in some of the carrot pulp to your desired consistency. You can then use soup for a main course, if preferred.