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| Dilled Carrot Soup |
2 tbs unsalted butter
1 large onion, chopped
4 large carrots sliced thin
4-6 cups low salt chicken broth
1 1/4 teaspoons dill seed
Melt the butter in heavy sauce pan over medium heat. Add carrots, onion and dill seed and saute until onion is trancslucent and tender, about 10 minutes. Add 4 cups chicken broth and bring to a boil. Reduce heat and simmer until carrots are very tender, about 35 minutes. Puree with a stick blender. Thin with more chicken broth if desired. Season to taste with salt and pepper.
More Recipes: Stuffed Shiitake Mushrooms with Hoisin-chili Glaze | Crab Imperial | Shrimp BLTs | Goat Cheese & Watermelon Summer Salad | Salad of Apples, Oranges w/Honey/Garlic Dressing | Argentinean Style Beef with Chimichurri Sauce
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Abingdon Manor An Extraordinary Inn & Restaurant 307 Church Street Latta, South Carolina 29565 email: 
Michael & Patty Griffey, Innkeepers |
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