2 tb Unsalted butter; (1/4 stick)
4 lg Carrots; thinly sliced
1 lg Onion; chopped
1 1/4 ts Dill seeds
4 c Canned low-salt chicken broth; (or more)
1 c Packed coarsely chopped fresh dill
2 tb Pine nuts
2 tb Olive oil
Melt butter in heavy large saucepan over medium heat. Add carrots, onion
and dill seeds and saut until onion is translucent and tender, about 10
minutes. Add 4 cups broth and bring to boil. Reduce heat and simmer until
carrots are very tender, about 35 minutes. Transfer soup to blender in
batches and puree. Thin with more broth if desired. 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 oil and process until well
blended. Season to taste with salt and pepper. (Soup and pesto can be
prepared 1 day ahead. Cover separately and refrigerate. )
Rewarm soup. Ladle into bowls. Divided dill pesto among bowls. Using knife,
swirl pesto into soup.
Serves 4.
