Carrot dill soup
- 3 tablespoons butter
- 1 1/2 pounds carrots, peeled and sliced
- 1/2 cup chopped onion
- 6 cups chicken or vegetable stock
- 1 bay leaf
- 1 teaspoon sugar
- 1/2 teaspoon freshly grated or ground nutmeg
- 1 tablespoon chopped dill, or more to taste
- salt and pepper to taste
Sauté carrots and onions in butter over medium flame. Add chicken broth, bay leaf, sugar, and nutmeg. Cover; cook until carrots are soft, about 20 minutes. Remove bay leaf. Add dill and puree mixture. Serves 6. Recipe from MACSAC