Carrot Soup with Dill Pesto
- 2 tablespoons (1/4 stick) unsalted butter
- 4 large carrots, thinly sliced
- 1 large onion, chopped
- 1 1/4 teaspoons dill seeds
- 4 cups (or more) canned low-salt chicken broth
- 1 cup packed coarsely chopped fresh dill
- 2 tablespoons pine nuts
- 2 tablespoons olive oil
- Melt butter in heavy large saucepan over medium heat.
- Add carrots, onion and dill seeds and saute until onion is translucent and tender, about 10 minutes.
- Add 4 cups broth and bring to boil.
- Reduce heat and simmer until carrots are very tender, about 35 minutes.
- Transfer soup to blender in batches and puree.
- Thin with more broth if desired.
- Season to taste with salt and pepper.
- Combine fresh dill and pine nuts in processor and chop finely using on/off turns.
- With processor running, slowly add oil and process until well blended.
- Season to taste with salt and pepper.
- (Soup and pesto can be prepared 1 day ahead.
- Cover separately and refrigerate.)
- Rewarm soup.
- Ladle into bowls.
- Divided dill pesto among bowls.
- Using knife, swirl pesto into soup.
butter, carrots, onion, dill seeds, chicken broth, dill, nuts, olive oil
Taken from www.epicurious.com/recipes/food/views/carrot-soup-with-dill-pesto-2306 (may not work)