I’m sure you can think of many delicious ways to eat fresh, sweet carrots. If, however, you’d like another one, here’s my suggestion (from our dinner last night):
Slice a few carrots thinly, and saute them in butter with a sweet Walla Walla onion and some dill seed until the onion is soft. Add a few cups of chicken stock, and simmer ’til the carrots are soft.
Take your immersion blender to the pot, and watch the veggies become a creamy golden orange puree. It’s soup! Season with freshly ground pepper, and a dash of vinegar to brighten the flavors. Serve garnished with a dollop of quark and chopped fresh dill.
This is my take on the soup from the Epicurious recipe for carrot soup with dill pesto. We didn’t bother with the dill pesto; the soup was lovely without it. It’s good cold, too.
Where this food came from:
Local Roots Farm: carrots, Walla Walla onion, fresh dill
Skagit River Ranch: the last stewing hen in our freezer, for stock (*sob*)
Rockridge Orchards: cider vinegar
Appel Farms: quark
Localish: butter
Who knows where: dill seed, pepper