Ingredients

8 Tablespoons Unsalted Butter

2 Large Onions, diced

5 Pounds Carrots, peeled and diced

4 Ribs Celery, leaves included, diced

16 Cups Chicken Stock (I prefer low sodium variety)

1/2 cup plus 4 Tablespoons Fresh Dill, Chopped

2 Teaspoons Salt

1/2 Teaspoon Black Pepper, freshly ground

2 Pinches Cayenne

1/2 Cup Red Bell Pepper, finely diced for garnish

12 Sprigs Dill for garnish

Creme Fraiche

Preparation

  1. Melt butter in a soup kettle. Add onion, cook over low heat until wilted (about 10 minutes).
  2. Add carrots, celery, stock, 1/4 cup dill, salt, black pepper and cayenne.
  3. Bring to a boil, reduce the heat and cover. Simmer until the carrots are tender (about 40 minutes).
  4. Allow to cool slightly.
  5. Puree the soup, in batches, in a blender.
  6. Return to kettle, stir in remaining 2 tblsps dill and adjust the seasonings. Heat through.
  7. Serve each bowl of soup garnished with a dollop of creme fraiche, a sprinkling of red pepper and a sprig of dill.