Ingredients
24 fresh carrots - peeled and cut into 2 inch pieces
1 bunch of dill
4 medium sweet onions - quartered
10 cups chicken broth
1 pint heavy cream (or milk if preferred)
Preparation
Bring broth to a boil Add carrots, onions, salt and pepper to taste. Add half the dill. Cover and simmer for 45 minutes. Puree in batches and return to pot. add cream and sprinkle with remainder of dill.
