Dilled Carrot Soup
"If you're a fan of creamy soups-you must try this!! I got it from the chef at a restaurant I used to work at but I've scaled it down to make it at home. I made it for my discriminating mother-in-law and my parents who both said carrot?? and raved about it afterward. Try it-it's sweet, creamy and suprisingly, addictive!!"
- Ready In:
- 1hr 40mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 2 (49 ounce) cans chicken broth
- 2 lbs finely grated carrots
- 1 medium onion (minced)
- 2 ounces dry sherry
- 1⁄4 cup butter
- 2 ounces flour
- 1⁄2 cup heavy cream
- 3 pinches dried dill weed
- salt (to taste)
- white pepper (to taste)
directions
- Melt 1/2 stick butter over low heat in a large stockpot.
- Add veggies & cook slowly over low heat until tender.
- Add sherry & cook until reduced by half.(May take 1-2 hrs.).
- Add flour, stirring frequently over low heat until creamy (7-8 mins).
- Stir in hot broth slowly. Simmer 10-15 minutes.
- Add salt, pepper & dill. Stir in heavy cream and simmer 5 minutes.
- Enjoy!
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Reviews
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Excellent! We absoulutly loved this soup! It may have been the best soup I've ever had! I actually only tried carrot soup one other time about 15 yrs. ago at a restaurant in Boston and when I saw this recipe I knew it was a must try! It was better then I had even remebered. My family, too, turned their noses up when I mentioned it but devoured it when it was done. I must say I was a little hesitant to try this after that 1st reveiw but honestly- I don't how she could have been disapointed. It may not be a recipe for a beginner cook and maybe this was the case but my family found it to be an amazing, impressive soup. Healthy too! Thank you for sharing :) -
sorry, but this was just not at all what I had hoped.... -
Yummy and very good for the eyesight no doubt! I pureed the soft carrots in a blender and kept aside a few tablespoons of the chunky ones to throw back in for texture. I made this with fat free canned milk instead of heavy cream, and sorry but I don't have any sherry. Next time I will make it with fresh dill too. This soup keeps fine for a week in the fridge, and I'd probably try freezing some portions next time. Thanks for posting this tasty, healthy soup!
Tweaks
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Yummy and very good for the eyesight no doubt! I pureed the soft carrots in a blender and kept aside a few tablespoons of the chunky ones to throw back in for texture. I made this with fat free canned milk instead of heavy cream, and sorry but I don't have any sherry. Next time I will make it with fresh dill too. This soup keeps fine for a week in the fridge, and I'd probably try freezing some portions next time. Thanks for posting this tasty, healthy soup!
RECIPE SUBMITTED BY
I love to cook and I love to bake even more. Obviously growing up here in Lancaster County (PA Dutch Country), I come from a long history of women who were homemakers with many children and cooking and baking were MANDATORY every night. 3 course meals with freshly baked desserts were staples every day growing up in my family. I, on the other hand, am a busy, professional, business owner with very long/late hours. I try to make as many homemade meals as possible but it is very difficult with my work schedule.
In this neck of the woods, most recipes we grew up on and love are all stored in the mind only, no paper trails to be found. There are so many recipes I've gathered from watching my mom cook & bake over the years that are consider comfort food to me that I must take the time to write down the measurements so I can share them with all of you. I feel it's the least I can do after all of the wonderful new recipes I've obtained from everyone here. I just love to try new recipes and experiment with new ingredients.
