CREAMY CARROT SOUP WITH DILL
is a light but creamy soup that combines carrots, parsnips and
complementary herbs. It makes a wonderful first course and may be
served hot or cold.
2 cups chicken
leeks, white part only, sliced and rinsed
carrots, cut in 2-inch pieces
cut in 2-inch pieces (about 3 cups)
stalk, cut in several pieces
1 cup half and
1 cup heavy
minced fresh thyme or 1 teaspoon dried thyme
tablespoons chopped fresh dill or 1 teaspoon dried dillweed
Sprigs of fresh dill for garnish
1 1/2 cups chicken broth and 1 1/2 cups water to a boil in a large
saucepan. Add the leeks, carrots, parsnips, celery and parsley and
simmer over medium-high heat until the vegetables are very soft, about
30 to 35 minutes. Spoon the vegetables and the liquid, in two batches,
into a blender jar and blend on high speed until smooth.
the soup back into the same saucepan, reduce the heat to medium and
add the half and half, cream, thyme, dill, salt, pepper, cayenne,
cumin and lemon juice. Cook, stirring constantly, to heat and blend
flavors. The soup should have the consistency of heavy cream. If the
soup is too thick, use the additional chicken stock to thin.
Garnish each bowl of soup with a sprig of fresh dill and serve hot.