Just finished a crazy tasting of top Canadian microbrews. Top ones, http://t.co/WNT2JZjO, http://t.co/mgSu7ADf, http://t.co/yiK7BC2H
Carrot and Dill Soup
Serve this soup hot or chilled. Recipe adapted from Oster.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
1 small onion, chopped
1 tbs. butter
1 lb. baby carrots
2 cups chicken stock
1 tbs. chopped fresh dill
Salt to taste
1 cup half-and-half cream or milk
Method/Steps
1. In 3-qt. saucepan, cook onion in butter 5 minutes or until onion is tender. Add carrots, stock and dill; cook over medium heat 15 to 18 minutes or until carrots are very tender.
2. Put carrots, broth, dill and salt into a blender container. Cover and process until smooth.
3. Return mixture to saucepan; stir in half-and-half. Gently heat liquid to 145º F; do not let soup boil.
Wine and Spirits Match
Enjoy this soup with a glass of Chardonnay.