This week's recipe comes to us from one of our customers! Over the weekend she made this great soup and sent us photos and the recipe. We've been assured that the soup can be served hot or cold, making it perfect as the hot weather starts to wane.
Ingredients
4 Tablespoons unsalted butter (can substitute ghee or vegan butter)
1 large onion, diced
2 ½ pounds carrots, peeled and diced
2 stalks celery, diced
8 cups chicken or veggie stock
¼ cup plus 2 Tablespoons chopped fresh dill
1 teaspoon salt
¼ teaspoon black pepper
pinch of cayenne
6 teaspoons sour cream for garnish (optional)
6 dill sprigs for garnish (optional)
Get Your Ingredients from Forty Acres Fresh Market
Order a $20 Veggie Box and request carrots, onion, celery, and dill
Check for the latest information on Forty Acres Fresh Market produce stands and popup markets.
Directions
Melt your butter in a soup pot
Add onion and cook over low heat until wilted, around 10 minutes
Add carrots, celery, stock, ¼ cup dill, salt, black pepper and cayenne
Bring to a boil, reduce the heat and cover
Simmer for 40 minutes or until the carrots are tender
Cool slightly
Puree the soup in a blender or food processer and then return it to the pot
Stir in the remaining 2 Tablespoons of dill and adjust the salt and pepper to taste
Serve each bowl of soup with a dollop of sour cream and dill
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