• 2 tablespoons butter
• 1/2 onion, chopped
• 8 to10 carrots, peeled and cut into rounds
• 3 to 5 potatoes, peeled and cubed
• 6 cups chicken stock
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup heavy cream
• 1/4 teaspoon Tabasco sauce
• 1/2 teaspoon Worcestershire sauce
• 2 teaspoons curry powder
• 1/2 teaspoon sugar
• Salt and freshly ground pepper
• 1 cup cold milk
• Fresh cream for garnish
• Sprigs of fresh dill for garnish
Serves 4 to 6
In a large saucepan over medium heat, melt the butter. Add the onion and
cook until transparent, 2 to 3 minutes. Add carrots, potatoes and chicken stock and bring to a boil. Add thyme and bay leaf. Return to boil and simmer 30 to 40 minutes, or until carrots and potatoes are tender. Remove thyme and bay leaf.
Transfer mixture to a food processor or blender and process until smooth.
Allow to cool.
Return to saucepan, bring to boil, then lower heat to simmer
and add remaining ingredients. Pour into a large bowl, cool, then refrigerate.
To serve, ladle into soup bowls, swirl in a tablespoon of cream, and garnish with fresh dill.