May 25, 2011

Carrot & Spinach Soup w/ Dill

This soup is so tasty and really good for you too!

(This recipe makes about 8 servings)
Boil 10-12 peeled carrots in 6 cups of water

In a separate pan, sauté 1 chopped onion in a tablespoon of butter or olive oil.  Mince about 3 cloves of garlic and add to the onion that is cooking, just as the onion is turning translucent.

Turn the boiling water with the carrots down to a simmer and add the onion/garlic mix to the pot along with 4 cups of chicken broth.

Let it simmer for about 15 minutes.  Then add two handfuls of fresh spinach (or more if you like), 3 shakes of dried dill weed, some fresh dill if you have it on hand (as much as you want), and salt to taste.

Add 1/2 a cup (or 3/4 if you like it thicker) of heavy whipping cream (or whole or 2% milk) to the pot.  Let the soup simmer on low heat for a few more minutes.  With a hand blender, puree the contents of the pot.  You can also scoop out the contents into a blender or food processor (once it has cooled!) if you don't have a hand blender and then return it to the stovetop to heat it up again.

If it tastes bland at first, make sure you've added enough salt - that should make the flavor pop once you have the right amount!  It's also best when warm (not piping hot) to enjoy the flavors.

Hope you like it as much as I do!  It's a yummy way to eat your veggies!



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