“If you're a fan of creamy soups-you must try this!! I got it from the chef at a restaurant I used to work at but I've scaled it down to make it at home. I made it for my discriminating mother-in-law and my parents who both said carrot?? and raved about it afterward. Try it-it's sweet, creamy and suprisingly, addictive!!”
READY IN:
1hr 40mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 1/2 stick butter over low heat in a large stockpot.
  2. Add veggies & cook slowly over low heat until tender.
  3. Add sherry & cook until reduced by half.(May take 1-2 hrs.).
  4. Add flour, stirring frequently over low heat until creamy (7-8 mins).
  5. Stir in hot broth slowly. Simmer 10-15 minutes.
  6. Add salt, pepper & dill. Stir in heavy cream and simmer 5 minutes.
  7. Enjoy!

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