It has become perfect soup weather. My mom made this carrot-dill soup for Christmas Eve supper last year and even though I'm not usually a carrot fan, I like it a lot. Here is the recipe, I halved it (except for the onion and butter) and it made a little over two spaghetti jars worth of goodness.2 lb. carrots, peeled & sliced
1 lg. onion, chopped
1/4 c. butter
2 49-oz cans broth
1 c. uncooked long grain rice
1/4 c. dill or green onions
salt and pepper
In a 6-8 quart dutch oven cook carrots and onions in hot butter until onions are tender. Add broth and rice. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Cool slightly. Transfer 1/3 of the soup at a time to a blender. Cover & blend until smooth. Stir in dill. Season to taste with salt & pepper. Serve immediately or cool for 30 minutes.
4 comments:
mmm...I had forgotten about this soup. Thank you for reminding me, I'll be having it later this week.
This sounds delicious, and like a perfect use for my immersion blender. Do you just whip up some veggie broth in this soup?
This was the one and only time I have thought, 'If only I had immersion blender this would have been a lot easier.' Whip up veggie broth? Can you do that??
In a pinch I've mixed veggie bullion w/water, but usually I go buy veggie broth. Just wonderin'...
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