CARROT SOUP WITH DILLED CREAM
As seen on WBTVs Saturday Morning Show with Kristin Miranda, Saturday May 15, 2010 - 7:20 am
And, in the May/June 2010 issue of Charlotte Living Magazine
4 shallots
2-3 lbs. sweet organic carrots, peeled and coarsely chopped
3 Tbsp. butter
salt and pepper
1-2 qts. Chicken or vegetable stock
2-3 Tbsp. minced dill weed
1 cup heavy cream
Mince shallots and sauté with carrots in hot butter in a stockpot, until shallots are tender. Add the broth. Bring to a boil, reduce heat and simmer until carrots are tender. Puree carrots in a food processor. Return to broth. Adjust seasonings with the addition of salt and pepper. Whip the cream till stiff. Fold in the minced dill (or tarragon) Serve a dollop of the herbed cream on each bowlful of soup.
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