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6 servings
Ingredients:
3 pounds carrots, chopped6 cups chicken stock3 cloves garlic, chopped2 tablespoons dried dill weed1/4 pound butter1 1/2 teaspoons salt
Instructions:
In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter.Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes.Season with additional dill or garlic if needed.
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