Cream of Carrot Soup

Two 10-ounce packages sliced carrots
1/4 cup onion, chopped
2 tablespoons fresh dill or, 1-1/2 teaspoon dill weed
3/4 teaspoon Salt
1 cup chicken broth
3 tablespoon butter or margarine
3 tablespoons flour
3-1/2 cups milk
Sprig of dill, for garnish

In medium saucepan, cook frozen vegetables and seasonings in chicken broth as indicated in directions. Puree in blender or food processor. Strain, if desired and set aside.

In same saucepan, melt butter or margarine. With wire whisk, stir in four and cook, stirring constantly, until smooth and bubbly, about 1 minute. Slowly blend in milk. Bring just to a boil, stirring frequently with whisk. Stir in pureed vegetable mixture. Heat through, garnish if desired.

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana