Quantities Ingredients
4 Tbsp.
|
Unsalted butter
|
2 c.
|
Yellow onion, finely chopped
|
2 c.
|
Carrots, peeled and chopped
|
6
|
Parsley sprigs
|
5 c.
|
Chicken stock
|
2
|
Large potatoes, peeled and
cubed |
1/4 c.
|
Fresh dill, chopped
|
Salt
| |
Pepper
| |
3 c.
|
Cheddar cheese, grated
|
Preparation Procedures:
1.
Melt butter in soup pot. Add onions and carrots and cook over low heat,
covered, until vegetables are tender and lightly colored, about 25
minutes.
2.
Add parsley, stock, and potatoes. Bring to a boil, then reduce heat,
cover, and simmer until potatoes are very tender, about 30 minutes.
3. Add dill and remove soup from heat. Let stand, covered, for 5 minutes.
4. Pour soup through a strainer and transfer solids to food processor. Add 1 cup cooking stock and process until smooth.
5. Return pureed soup to pot and add additional cooking liquid, about 3 to 4 cups, until soup reaches desired consistency.
6.
Set over low heat, add salt and pepper to taste, and gradually stir in
cheese. When all cheese is incorporated and soup is hot, but not
boiling, serve immediately.