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Carrot Soup
Category: Soups, Hot
Serves:
Rating:
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Ingredients:
4 T. butter 2 leeks, cleaned and thinly sliced 8 carrots, peeled and cut into 1” chunks 2 potatoes, peeled and diced 4 c. water 1 T. kosher salt Pinch of white pepper 1 pint of heavy cream or evaporated milk 1-2 T. chopped fresh dill
Directions:
Heat the butter in a saucepan and saute the leeks until they start to turn translucent. Add the carrots, potatoes and enough water to cover everything by 1”, and salt and pepper. Simmer, uncovered, for 30-40 minutes until the carrots are tender. Puree in a blender. Put the soup in a saucepan and stir in heavy cream or milk. If serving hot, heat gently but do not allow to boil. If serving cold, chill for several hours. Garnish with fresh dill.