Monday, July 8, 2013
Carrot Soup and Salad
I have a carrot soup recipe to share today for those who would like to give it a try:
3 pounds of carrots, washed and chopped (I used baby carrots so I didn't have to chop them.)
6 cups of chicken stock
3 cloves of garlic, chopped
2 tablespoons dried dill weed
1/4 pound of butter
1-1/2 teaspoon salt
1 cup sour cream
1 cup dry white wine (I used chardonnay)
Combine all ingredients in a pan except the last two and bring to boil. Reduce heat and simmer until carrots are soft - about 30 minutes.
Remove from pan and blend everything in blender or food processor. Return to pan, add sour cream and white wine, then simmer for another 30 minutes while stirring to blend ingredients.
Serve with a sprinkle of dried dill. Serves 8.
Oops, no, I didn't iron my table cloth that was just clean out of the laundry. The wrinkled table cloth didn't bother us at all. We had a great dinner together. :)