In large heavy saucepan heat butter over medium heat;
cook celery, onions, garlic, salt & pepper, stirring often, until softened(about 5 minutes).
add carrots: cook 4 minutes, stirring occasionally,
add stock, and bring to boil; reduce heat, cover and simmer until carrots are tender (about 35 minutes).
In food processor or blender, puree soup in batches, until smooth
Make ahead: let cool for 30 minutes; refrigerate, until cold.
Cover & refrigerate up to 3 days or freeze for up to 1 week Stir in dill and ladle into bowls.
Serves 8.
Tip: for a smaller amount, simply reduce the recipe by half.
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