2 c. thinly sliced carrots
1 med. onion, thinly sliced
2-3 c. chicken broth
1 tsp. salt
1/4 tsp. pepper
2 tbsp. chopped fresh dill
1/2 c. chopped celery
Lovage leaves

Mix:

1 scallion, minced
2 tbsp. flour
2 tbsp. butter
1 c. milk

Cook carrots and onions, celery and lovage leaves in saucepan, add water to cover. Simmer covered until veggies are tender (about 15 minutes). add dill and milk and flour mix. Whirl ingredients in blender. Sieve soup. Chill. Serve with a dollop of sour cream and finely minced scallions.