How to make​​​​​​​ DILLY CARROT SOUP

Although delicious all year round,
this is a great summer soup to serve, hot, warm or cold.

2 TBS VEGETABLE OIL

1 LARGE ONION – chopped

13 OZ CHICKEN BROTH

1 ½ LBS CARROTS – peeled, sliced

1 15 OZ CONTAINED RICOTTA – whole milk, drained

3 TBS FRESH DILL – chopped

PINCH OF NUTMEG – to taste

1 TBS DRY SHERRY or MADEIRA

SALT AND PEPPER – to taste

DILL SPRIGS – for garnishing

1 CUP MILK or HALF AND HALF

SERVES 4-6

In a large, heavy pan, or Dutch oven, heat oil over medium heat.  Sauté onions in the oil until tender, about 5 minutes.  Add broth and carrots; bring to a boil.  Reduce to low and partially covered, simmer for about 30 minutes or until the carrots are tender.

In the meantime, in a food processor, puree drained ricotta with 1 cup milk or half and half and set aside in a medium bowl.

Drain carrots and onions.  Reserve broth.  In blender or food processor, puree carrot mixture; add ricotta mixture and stir in broth.  Add dill, nutmeg, salt and pepper to taste.  Cook over low heat just until heated through. Important to not let it boil.

Remove from heat., stir in sherry or Madeira and serve in soup bowl or cups.  Garnish with dill sprigs and a quick shake of nutmeg.

BUON MANGIATA!