Instructions: In a small saucepan, heat 3/4 cup of the half-and-half until small bubbles form along the edge of the pan. Add the 2 dill sprigs and the 2 parsley sprigs and immediately remove from the heat. Set aside to steep for approximately 30 minutes to allow the flavors to blend.

Place the carrots on a steamer rack over gently boiling water, cover, and steam for 15 minutes, or until tender. Set aside.

In a small skillet over medium-low heat, saute the onions in the oil for approximately 10 minutes, or until translucent. Add the garlic and saute for another minute. Transfer the onion mixture to a food processor fitted with a metal blade or to a blender and puree until smooth. Remove 1/2 cup of the onion puree and set aside.

Add the steamed carrots to the onions remaining in the food processor and puree until smooth. Scrape the mixture into a medium saucepan. Stir in 2 cups of the chicken stock and simmer over medium heat for 1 minute. (The soup may be prepared up to this point and then covered and refrigerated for up to 1 day before continuing.) Stir in the remaining 1/4 cup half-and-half and heat to serving temperature. Season with salt and pepper. If the soup is too thick, add as much of the remaining 1/2 cup chicken stock as necessary to achieve the correct consistency. Keep warm, but do not allow to boil, or it may curdle.

Strain the reserved dill and parsley cream into a small saucepan and discard the herb sprigs. Place over low heat and stir in the reserved 1/2 cup pureed onions. Heat to serving temperature, but do not allow to boil, or it may curdle.

To serve, divide the soup evenly among 4 individual shallow soup bowls. Carefully ladle approximately 1/4 cup of the onion-cream mixture into the center of each dish. Place a sprig of dill or parsley onto the center of the onion-cream mixture and serve immediately.

This recipe yields 4 servings.

Comments: The bright sweet flavors of the carrot soup contrast beautifully with the dusky flavors of the onion and dill cream.

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