Cream of Carrot Soup with Dill Yogurt

1 onion, diced

1 pound carrots, diced

Chicken broth to almost cover

Salt

White pepper

1/2 cup heavy cream

1/2 cup chicken broth

dash nutmeg

1 TBL butter

chopped chives for garnish

Simmer first 5 ingredients until very tender.

Puree until smooth.

Prepare Dill Yogurt (below) and set aside.

Stop here until ready to serve.

Add heavy cream, chicken broth and nutmeg. Warm but DO NOT BOIL.

Whisk in butter and ladel in to serving bowls.  Top each serving with a dollop of Dill Yogurt and sprinkle with chives.

Dill Yogurt

16 oz plain yogurt

2 TBL chopped fresh dill

2 tsp sherry wine vinegar

salt

white pepper

Combine the Dill Yogurt ingredients to mix.