Name: Old-Fashioned Carrot Soup
Yield: 8–10 servings
Ingredients: 2 TB. butter; 2 TB. vegetable oil; 1 medium onion, coarsely chopped; 2 lbs. carrots, coarsely chopped; 2 medium all-purpose potatoes, peeled and coarsely chopped; 1/4 cup chopped parsley; 2 TB. chopped fresh dill, or 2 tsp. dried dillweed; 11/2 tsp. salt, or salt to taste; 1/8 tsp. freshly ground black pepper; 7 cups canned or homemade chicken or vegetable stock; pinch of sugar; 1 cup cream, any kind

1

Heat the butter and vegetable oil together in a soup pot.

2

When the butter has melted and looks foamy, add the onion and cook over moderate heat 3– or until softened.

3

Add the carrots, potatoes, parsley, dill, salt, and pepper and cook 3–, stirring occasionally.

4

Add the stock and sugar.

5

Bring the soup to a simmer.

6

Cook, partially covered, .

7

Puree the soup in portions in a food processor or blender.

8

Return the soup to the pan.

9

Stir in the cream.

10

Heat the soup through and serve.

Old-Fashioned Carrot Soup

Ronnie's Notes

Ingredients

Instructions