3 tbsp. butter
1 1/2 c. onion, chopped fine
1 stalk celery, chopped fine
1 1/2 lbs. carrots (6-8), cut in 1/4" rounds
2 med. potatoes, peeled & diced
1 tsp. sugar
1 tbsp. chopped fresh dill or 1 tsp. dried
3 c. chicken broth
1 c. milk
1 c. heavy cream
Pinch cayenne pepper
Salt & Pepper & parsley garnish

Melt butter in 3 quart saucepan. Add onion and celery and saute until translucent. Add carrots, potatoes, sugar, dill and broth. Cook, covered 25 minutes. Cool and puree 1/4 at a time. Cover and chill or may be frozen at this time. Just before serving add milk and cream, cayenne, salt and pepper. Serves 8.