Carrot Dill Soup With Creme Fraiche And Red Pepper

• 8 Tablespoons Unsalted Butter
• 2 Large Onions, diced
• 5 Pounds Carrots, peeled and diced
• 4 Ribs Celery, leaves included, diced
• 16 Cups Chicken Stock (I prefer low sodium variety)
• 1/2 cup plus 4 Tablespoons Fresh Dill, Chopped
• 2 Teaspoons Salt
• 1/2 Teaspoon Black Pepper, freshly ground
• 2 Pinches Cayenne
• 1/2 Cup Red Bell Pepper, finely diced for garnish
• 12 Sprigs Dill for garnish
• Creme Fraiche

1. 1) Melt butter in a soup kettle. Add onion, cook over low heat until wilted (about 10 minutes).
2. 2) Add carrots, celery, stock, 1/4 cup dill, salt, black pepper and cayenne.
3. 3) Bring to a boil, reduce the heat and cover. Simmer until the carrots are tender (about 40 minutes).
4. 4) Allow to cool slightly.
5. 5) Puree the soup, in batches, in a blender.
6. 6) Return to kettle, stir in remaining 2 tblsps dill and adjust the seasonings. Heat through.
7. 7) Serve each bowl of soup garnished with a dollop of creme fraiche, a sprinkling of red pepper and a sprig of dill.

butter, onions, carrots, celery, chicken, fresh dill, salt, black pepper, cayenne, red bell pepper, fraiche

Taken from www.epicurious.com/recipes/member/views/carrot-dill-soup-with-creme-fraiche-and-red-pepper-1229254 (may not work)