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Carrot Dill Soup

Created by Chuck,

Description

This rich gourmet soup is perfect for a first course when you need to impress your guests. I had this at UCLA's Conference Center, and convinced the chef to give me the recipe.
Average user rating vote image / 4 1 Users Voted
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Ingredients

At a glance
Cuisine
Course/Meal
Main Ingredient
Cooking Method
Difficulty
Serves
4
1 2/3 ounces butter
1 cup onion, diced
1 pound carrots, sliced
3 1/2 ounces celery, diced
3 1/2 tablespoons white wine
1 teaspoon seasoning mix, like Mrs Dash
1 1/4 teaspoons chicken soup base (try Better Then Bouillon brand - no added salt)
1 teaspoon dried dill
1 1/4 pints milk
3/4 cup sour cream
1 cup heavy cream
3 1/2 tablespoons fresh dill, chopped

Methods/steps

In heavy stock pot saute onions, carrots and celery in butter until tender.

Add chicken base, white wine, seasoning mix and dried dill, simmer on low until hot.

Add milk and sour cream and simmer until hot.

Puree with burr (stick) hand mixer until smooth.

Adjust seasoning and consistency as needed.

Finish with heavy cream and garnish with fresh chopped dill.

Reviews

Comment by greenbean , Monday, 02 August 2010 vote image
I haven't even bothered to make this- that much cream, sour cream AND milk makes this recipe seem pretty amateur and if you're going to use a shop-bought soup base you should be ashamed of yourself; something that is home-made should not contain "Disodium Inosinate and Guanylate'; if you're a genuinely passionate cook you shouldn't even have that kind of crap in your cupboards because you should know how to get the best flavour out of the natural ingredients you're using. Same goes for seasoning mixes- these are only used by people who don't understand how to use herbs and spices themselves. To use bought-in ingredients like that is dishonest and lazy. Poor.

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