Ingredients
-
2
-
2
-
1
-
2
-
1/4
-
2
-
1/2
-
3
-
-
-
-
-
-
-
Directions
Dilled Carrot Soup, If you’re a fan of creamy soups-you must try this!! I got it from the chef at a restaurant used to work at but I’ve scaled it down to make it at home I made it for my discriminating mother-in-law and my parents who both said carrot?? and raved about it afterward Try it-it’s sweet, creamy and suprisingly, addictive!!, Excellent! We absoulutly loved this soup! It may have been the best soup I’ve ever had! I actually only tried carrot soup one other time about 15 yrs ago at a restaurant in Boston and when I saw this recipe I knew it was a must try! It was better then I had even remebered My family, too, turned their noses up when I mentioned it but devoured it when it was done I must say I was a little hesitant to try this after that 1st reveiw but honestly- I don’t how she could have been disapointed It may not be a recipe for a beginner cook and maybe this was the case but my family found it to be an amazing, impressive soup Healthy too! Thank you for sharing :), sorry, but this was just not at all what I had hoped
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Steps
|
1
Done
|
Melt 1/2 Stick Butter Over Low Heat in a Large Stockpot. |
|
2
Done
|
Add Veggies & Cook Slowly Over Low Heat Until Tender. |
|
3
Done
|
Add Sherry & Cook Until Reduced by Half.(may Take 1-2 Hrs.). |
|
4
Done
|
Add Flour, Stirring Frequently Over Low Heat Until Creamy (7-8 Mins). |
|
5
Done
|
Stir in Hot Broth Slowly. Simmer 10-15 Minutes. |
|
6
Done
|
Add Salt, Pepper & Dill. Stir in Heavy Cream and Simmer 5 Minutes. |
|
7
Done
|
Enjoy! |
