Cream Of Carrot And Potato Soup - cooking recipe

Ingredients

3 Tbsp. butter or margarine
1 medium onion, chopped
2 large carrots, peeled and diced
2 medium potatoes, peeled and diced
4 c. chicken stock
salt and pepper to taste
1 c. cream
4 Tbsp. fresh dill

Preparation

Melt butter in a large saucepan and soften onions for 5 minutes, stirring occasionally.
Add the carrots and potatoes and cook them for about 15 minutes, stirring from time to time, but do not let them color.
Add the chicken stock, bring to a boil and simmer gently for about 30 minutes, until vegetables are tender. Puree the vegetables in a food processor or blender and stir them back into the liquid.
Season with salt and pepper.
Just before serving, stir in the cream and herbs and heat the soup without letting it boil.
Makes 6 servings.