"This simple but sophisticated soup is terrific with full-flavored foods like a roast leg of lamb," says Mary Sue Milliken of her recipe. She is executive chef and co-owner of both City restaurant and Border Grill in Los Angeles. 2 tablespoons unsalted butter 1-1/2 onions, sliced 2 teaspoons salt 1/2 teaspoon white pepper 1 bunch fresh dill 4 cups chicken stock or canned broth 1 lb. carrots, peeled, finely chopped (about 4 cups) 1 cup heavy cream 1 cup half-and-half

Melt butter over medium heat in a large stock pot. Cook onions with salt and pepper until soft, about 5 minutes.

Chop dill in half, separating leaves from stems. Save leaves for garnish. Tie stems with string and place in pot. Add chicken stock and cook over medium heat, uncovered, about 15 minutes.

Remove and discard dill stems and add carrots. Bring to boil, then lower heat and simmer. Cook, uncovered, until carrots are soft, about 10 minutes.

Puree soup in blender until smooth. Strain back into pot, pressing with back of a spoon to extract all juices. Add cream and half-and-half. Bring to a boil and remove from heat. Serve immediately garnished with dill leaves. Serves 4 to 6.

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