Spinach, Potato, Dill and Carrot Soup

Ingredients

• 3 Tablespoons butter 
• 3  carrots diced peeled
• 6 cups chicken broth 
• 2 tablespoons optional: dill chopped
• 3  garlic cloves minced
• 0.3 cup heavy cream plus more for drizzling
• 1 tablespoon olive oil 
• 0.5 cup onion finely chopped
• 6 servings salt and pepper to taste
• 4 cups pkt spinach 
• 2 large potatoes diced white peeled

Equipment

• food processor
• bowl
• frying pan
• ladle
• pot
• blender

Directions

1. In a medium pot over medium heat, melt the butter and olive oil.
2. Add the onion and sauté until translucent, 3 to 4 minutes.
3. Add the garlic and sauté for 1 minute more.
4. Add the carrots, broth and the potatoes, reduce the heat to low, cover and simmer for 15 minutes.
5. Add the spinach, and continue to simmer for about 10 minutes more.Using a food processor or blender, process the soup to a smooth puree. Return the soup to the pan.
6. Add the cream and season with salt and pepper.Ladle the soup into bowls.
7. Drizzle with cream and serve immediately.