Carrot & Dill Soup
by Irene Vlach
Ingredients
- 5 cups bouillon de poule
- 1 1/2 lb carotte
- 3 oignon vert, coupes
- 2 gousses ail, ecrasees
- dill
- cayenne
Instructions
Combine broth, carrots, green onions and garlic in soucepan. Bring to boil.
Lower heat, cover, simmer until carrots are very soft, about 20'. Remove
from heat, cool slightly.
Working in batches, pour soup into container of food pricessor - faire tres fin. Add