Dilled Carrot Soup(6 Servings) - cooking recipe

Ingredients

2 Tbsp. butter
1 Tbsp. oil
2 medium leeks (white part only), cleaned and sliced
4 large carrots or 1 1/2 lb., peeled and sliced
2 baking potatoes, peeled and chopped
5 c. chicken stock
2 1/2 tsp. finely chopped fresh thyme or 1 1/4 tsp. dried
1 bay leaf
1 1/2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. freshly grated nutmeg
2 to 3 Tbsp. finely chopped fresh dill

Preparation

Heat butter and oil in large soup pot.
Saute leeks until soft.
Add carrots and potatoes and saute 5 minutes more.
Add chicken stock and bring to simmer.
Add thyme and bay leaf and cook until vegetables are tender (30 to 40 minutes).
Remove bay leaf.
Puree in food processor or blender in batches.
Add remaining seasonings.
If soup is too thick, add chicken stock. Serve hot or very cold and garnish with finely chopped fresh dill just before serving.