Carrot and Dill SoupAdapted from modern recipe
Prepared by Gwenhwyfar Dinas Emrys
Served at the Herne the Hunter
2 tbsp butter
In a large heavy sauce pan heat butter over med heat. Saute celery, onions, garlic, salt and pepper, stirring often intil softened about 5 minutes. Add carrots, cook for 4 minutes, stirring occasionally. Add stock and bring to a boil, reduce heat, cover and simmer until carrots are tender, about 35 minutes. In a food processor, puree the soup. Can be refrigerated for 3 days or frozen for 1 week. Reheat to serve.
Return to pan and heat through. Stir in dill and ladle into bowls.
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