Wills Dill Carrot Soup Recipe

How to make it

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• _FIRST OPERATION:_
• melt the butter SLOWLY as not to burn in a LARGE pan (8 good sized bowls or so)
• when the butter has melted add the rest of first operation ingredients cut into bite sized pieces as needed.
• SLOWLY (as not burn delicate ingredients and butter) sweat this whole mess until the onions are CLEAR and the carrots start to get softish and caramelized. STIR OFTEN.
• _SECOND OPERATION:_
• add all second operation ingredients, bring to a slow simmer (this is very delicate soup so I will probably stress SLOWLY one or two more times... it tastes REALLY bad if you even slightly burn it {you can't see the burn but you can taste it})
• _THIRD OPERATION:_
• simmer for 15 to 20 minutes (until the liquid sticks to the spoon, and the carrots are as soft as you want them. I like mine a little crunchy so probably on the long end of 20 minutes for most people)
• when you have achieved doneness, stir the flour into the COLD water (did I say COLD) with a fork or whisk (get the lumps now you won't have a chance in a minute).
• Turn the heat up and STIR CONSTANTLY until you get a good rolling boil going, pour the flour/water (which will need to be stirred again) slowly stirring. this should thicken the soup just enough to keep the carrots suspended rather than all floating to the bottom the instant you stop stirring.
• If this does not thicken enough (one of the problems with real cream is the uncontrolled moisture content) then add cold water and flour mixture 1/4c water to 1/3c flour until it does STIR YOUR SOUP OFTEN.
• You are now ready to cool your soup. (you don't get to eat it until tomorrow, but I won't tell if you sample a little now).
• This soup has to be cooled and refrigerated in order to be perfect (you may warm it when you eat if if you must) so the cooling.... take it off the stove and stir it for about 5 minutes until it quits steaming, put it in the refrigerator WITHOUT A LID until it is cold, the put a lid on it until tomorrow when you are going to enjoy it.
• If you have successfully created this soup you will not have any separation and it is super good cold, and on a cold winter day warm it SLOWLY and serve with a dash of Parmesan cheese (grated kind looks better if you are serving company, but store bought will work as well)
• Source: my head
• This is a recipe I discussed with my grandfather though other family members deny it ever existed. I have modified it over the years to suit many purposes.
• This version was for the Union Grill.
• REAL CREAM is a very different thing than what most of us buy in the store. READ THE LABEL most of the chemicals included in 'commercial' cream will react badly with carrots and dill (anopinion you will notice I often rant about LOL).
• SALT content is very low for 'normal' people but I promise that once you try this soup without adding more salt you will never go back (unless you are a rodent at the salt lick <GRIN>) I often substitute a small amount of chicken paste/powder or soy sauce.
• Garnish with chives or scallions cut into little rings or threaded