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Ingredientes
- 2 Tbsp. Unsalted butter, (1/4 stick)
- 4 lrg Carrots, thinly sliced
- 1 lrg Onion, minced
- 1 1/4 tsp Dill seeds
- 4 c. Canned low-salt chicken broth, (or possibly more)
- 1 c. Packed coarsely minced fresh dill
- 2 Tbsp. Pine nuts
- 2 Tbsp. Extra virgin olive oil
Direcciones
- Heat butter in heavy large saucepan over medium heat. Add in carrots, onion and dill seeds and saut till onion is translucent/soft and tender, about 10 min. Add in 4 c. broth and bring to boil. Reduce heat and simmer till carrots are very tender, about 35 min. Transfer soup to blender in batches and puree. Thin with more broth if you like.
- 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 in oil and process till well blended. Season to taste with salt and pepper. (Soup and pesto can be prepared 1 day ahead. Cover separately and chill.)
- Rewarm soup. Ladle into bowls. Divided dill pesto among bowls. Using knife, swirl pesto into soup.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1427g | |
| Calories 853 | |
| Calories from Fat 577 | 68% |
| Total Fat 65.87g | 82% |
| Saturated Fat 20.86g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 478mg | 20% |
| Potassium 1998mg | 57% |
| Total Carbs 52.22g | 14% |
| Dietary Fiber 10.6g | 35% |
| Sugars 19.61g | 13% |
| Protein 25.69g | 41% |
