Wednesday, October 5, 2011
3 pounds carrots, chopped
6 cups chicken stock
3 cloves garlic, chopped
2 tablespoons dried dill weed
1/4 pound butter
1 1/2 teaspoons salt
I didnt use all that BUTTER tho lol
combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. ( I skipped that part and used a hand blinder Season with additional dill or garlic if needed.
I also added a little cream.
Great if your kids dont like Veggies Tommy ate it all up Thank the Lord because he is sick and doesnt like Veggies :)
Posted by Crystal Mendez at 3:38 PM