Cream of Carrot Soup with Dill Yogurt
1 onion, diced
1 pound carrots, diced
Chicken broth to almost cover
1/2 cup heavy cream
1/2 cup chicken broth
1 TBL butter
chopped chives for garnish
Simmer first 5 ingredients until very tender.
Puree until smooth.
Prepare Dill Yogurt (below) and set aside.
Stop here until ready to serve.
Add heavy cream, chicken broth and nutmeg. Warm but DO NOT BOIL.
Whisk in butter and ladel in to serving bowls. Top each serving with a dollop of Dill Yogurt and sprinkle with chives.
16 oz plain yogurt
2 TBL chopped fresh dill
2 tsp sherry wine vinegar
Combine the Dill Yogurt ingredients to mix.