And, after my culinary stroll through San Francisco, I'm quickly looking like one of those unfortunate Wal Mart people.
So I am chubby and hot.
In an effort to cool off and slim down, I offer you...soup.
|I'm sorry...I love this picture.|
Chilled Carrot Soup with Dill
This is a fantastic little soup for hot summer nights. Serve with a salad and some crusty bread and, vi-oh-lay, you've got dinner! Make it vegetarian by substituting water for the chicken stock. I find that veggie stock muddles the taste of this soup.
6 carrots, peeled and sliced
1 yellow onion, chopped
4 cups chicken stock
Juice of 1 lemon
3 sprigs dill, plus 1 Tbl finely chopped
2 sprigs thyme
2 Tbl olive oil
In a large pot, heat oil over a medium flame and add onions. Saute for 5 minutes, stirring occasionally. Create a bundle with the dill and thyme, and throw it into the pot. Add carrots and cook until they soften a bit. Add stock and lemon juice and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and discard the herb bundle. Using an immersion blender, puree the soup. Ladle the soup into a bowl through a sieve, pressing on solids and discard the pulp. Stir in reserved dill and refrigerate until thoroughly chilled. Garnish with a sprig of dill (and maybe a dollop of yogurt or sour cream).