Cream Of Carrot Soup

1. 1

   Heat butter in large soup pot.

2. 2

   Add onion and celery and saute for 5 minutes or until limp.

3. 3

   Stir in flour.

4. 4

   Gradually add chicken stock, stirring thoroughly after each addition.

5. 5

   Stir in carrots.

6. 6

   Bring mixture to a low boil.

7. 7

   Reduce heat and continue to simmer for 45 minutes to 1 hour or until carrots are tender. Remove from heat.

8. 8

   Puree soup in a blender in small batches. Return soup to soup pot and stir in the cream.

9. 9

   Add salt and pepper and continue to heat until soup is hot and ready to serve. Sprinkle with dill just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.