Dilled Carrot Soup
Procedure
Chef Critique - Nice consistency, very velvety, nice bold flavor
My Critique - Delicious, roasting carrots may lend a nice flavor
Group Critique - Beautiful
- 1 Heat the butter. Sauté the leeks, stirring occasionally, until soft.
- 2 Add the carrots and potatoes. Sauté for 5 minutes.
- 3 Add the stock and bring to a simmer. Add the thyme and bay leaf and simmer for 20 to 30 minutes, or until carrots and potatoes are tender. Remove bay leaf.
- 4 Puree vegetables and liquid in a blender. Add remaining ingredients. Correct seasoning and bring back to almost a boil.
- 5 Serve hot, garnished with dill.
Chef Critique - Nice consistency, very velvety, nice bold flavor
My Critique - Delicious, roasting carrots may lend a nice flavor
Group Critique - Beautiful