s Carrot-Dill Soup s   


This soup is different but good. It has a nice texture, a bright color, and is a warm spot on a cold day.
 Yields: 12 Servings

Ingredients

2 lb. carrots sliced (about 5 cups)
1 large onion chopped (1 cup)
1/4 cup butter
2 cans (49 oz. each) Chicken broth (reduced sodium if possible)
1 cup uncooked long grain white rice
1/4 cup snipped fresh dill or sliced green onions
Salt & pepper


 
Instructions
 1. In a 6 to 8-quart Dutch oven cook carrots and onion in hot butter until onions are tender. Add broth and rice. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Cool slightly. Transfer one-third of the soup at a time to a blender. Cover and blend until smooth. Stir in dill. Season to taste with salt and pepper. Serve immediately or cool for 30 minutes.

2. To freeze, transfer cooled soup into three 1-1/2- to 2-quart (6 to 8 cup) freezer containers. Seal, label, and freeze up to 2 months.

3. To reheat frozen soup, transfer soup to a large saucepan. Cook, covered, over medium-low heat for 15 to 20 minutes, until heated through, stirring occasionally. Makes 12 servings ( or three 4-serving portions).



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Better Homes and Gardens

Cuisine :       

Main Ingredient :   Carrots
Freezes great!