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Potato Carrot Soup with Sour Cream and Dill (dairy)

Contributed by Eileen Goltz.

3 tablespoons olive oil or butter
1 pound carrots, peeled and cut into small, bite-sized pieces
1 yellow onion, peeled and thinly sliced
2 pounds potatoes, peeled and diced
3 cloves garlic, minced fine
1 1/2 quarts vegetable or pareve chicken flavor broth
1 medium bunch chives, chopped fine
Salt and freshly ground pepper to taste
1 cup sour cream
1/2 teaspoon paprika
2-3 tablespoons chopped fresh dill

Instructions:

In a large soup pot, over medium-low heat, cook the carrots, onions and potatoes in olive oil or butter until soft. Add the garlic and the broth. Simmer over medium heat for 30 minutes. Remove from stove and in batches, puree the soup in a food processor. Pour soup back into pot. Add the chives, and season generously with salt and pepper to taste. In a small bowl, combine the sour cream, paprika and dill. Ladle the soup in bowls, and garnish with the sour-cream mixture. 

Special InstructionsFresh Herbs and Insect Infestation:

Fresh dill and other herbs (including thyme, cilantro, basil, mint, oregano, parsley, rosemary and sage) are often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Please Note:
Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.
Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

Recommendation: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found, proceed with the steps below. If three or more insects are detected in a particular bunch of herbs, it should not be used.

Inspection:
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

>Notes: This recipe can be doubled or tripled. Dill tends to be infested with aphids, thrips and other insects. Please check "Special Instructions" below for instructions on checking these for insect infestation.