Carrot Spinach Soup With Dill Food

LEMON, CHICKEN AND ORZO SOUP WITH SPINACH

Steps:

• Heat the oil in a large saucepan over medium heat. Add the carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and continue to cook for 1 minute.
• Add the chicken broth and bring to a boil. Reduce the heat to a simmer and stir in the orzo. Cook until the orzo is just tender, about 7 minutes.
• Add the chicken and simmer until heated through. Add the spinach and stir until wilted. Remove from the heat and stir in the dill and lemon zest. Season with additional salt and pepper. Serve sprinkled with additional dill.

CARROT SOUP WITH BACON AND DILL DUMPLINGS

Steps:

• Prepare the dumplings: Cook bacon in a skillet over low heat until tender, not crisp. Add onions, salt, and pepper. Cook over low heat until onions are soft, about 7 to 10 minutes. Reserve.
• Place chicken in a food processor fitted with the metal blade, along with the allspice, potato and egg. Process until chicken is ground, about 2 minutes. Add the cream and process until mixture is thick and sticky. Stir in the reserved Sauteed onion and bacon, along with the dill. Place mixture in a bowl, cover, and refrigerate for 30 minutes.
• Meanwhile, prepare the soup: Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onions with salt and pepper until soft, about 5 minutes.
• Add the chicken stock and cook over moderate heat, uncovered, about 15 minutes. Meanwhile, finely chop carrots in a food processor fitted with the metal blade. Add carrots to soup. Bring to a boil, return to a simmer, and cook, uncovered, until the carrots are soft, about 10 minutes.
• Puree soup in a blender or food processor until smooth. Strain back into pot, pressing with the back of a ladle to extract all the juices. Shape dumplings with 2 oval soup spoons dipped in hot water or with slightly wet hands. They should be ovals or balls, about 1 1/2-inches in diameter. Drop dumplings carefully into simmering soup and cook for 5 to 6 minutes or until they float to the surface. Add milk, bring to a boil and remove from heat. Serve immediately.

CARROT-SPINACH SOUP WITH DILL

Steps:

• In a pot over medium heat, cook onion in oil until tender, about 6 minutes. Stir in carrots, turmeric, and salt. Add 10 cups water, bring to a boil, then simmer, 30 minutes. Add beans and cook until just tender, about 2 minutes.
• To serve, fill a bowl with spinach and dill. Ladle 3 cups hot soup over greens, cover with a plate, and let steep 5 minutes. Add lemon juice.

CARROTS WITH DILL

Steps:

• Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.

CARROT DILL VELVET SOUP

Steps:

• Bring a large saucepan of water to a boil.
• Add carrots, and cook just until tender.
• Drain, return the carrots to the pan and Set aside.
• Heat oil in a skillet over medium heat.
• Saute onion and garlic until soft, about 5 minutes.
• Transfer the onion and garlic to the saucepan with the carrots, and pour in water/vegetable stock/chicken stock.
• Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
• Puree the carrot mixture in a food processor or blender, in small batches if necessary.
• Return to the saucepan, and stir in the milk, dill and chives.
• Cook just until heated through, and serve immediately.

SPICED CARROT & SPINACH SOUP

Steps:

• Heat oil in large saucepan, on a medium heat.
• Add onion and saute gently until softened, but not browned.
• Add carrot and potato, saute gently for a further 5 minutes, stirring occasionally.
• Add garlic, ginger chilli and spices, saute for a further, stirring occasionally.
• Add spinach, cooked through for 5 minutes (wilt for 5 minutes if using fresh)
• Add stock, bring to the boil, cover and reduce to a simmer. Simmer for 20 minutes, stirring occasionally
• Add salt and pepper to taste
• Blend smooth with hand whisk or in food processor
• Adjust seasoning if needed
• Serve with warm homemade flatbread (see recipe)

CARROT DILL SOUP

Steps:

• Saute chopped celery, onions, garlic, salt and pepper, in the butter until soft.
• Add carrots sliced about 1/2 inch, and cook about 4 minute
• Add stock and cook until vegetables are fork tender.
• Puree with hand blender.
• Stir in dill.

CARROT DILL SOUP

Steps:

• Bring a large saucepan of water to a boil. Add carrots, and cook just until tender. Drain, and return the carrots to the pan. Set aside.
• Heat oil in a skillet over medium heat. Saute onion and garlic until soft, about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots, and pour in chicken stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
• Puree the carrot mixture in a food processor or blender, in small batches if necessary. Return to the saucepan, and stir in the milk, dill and chives. Cook just until heated through, and serve.

CARROT SOUP WITH DILL PESTO

Steps:

• Melt butter in heavy large saucepan over medium heat. Add carrots, onion and dill seeds and sauté 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.