Perfect with a side of roasted Brussels sprouts or asparagus and goes great with friends and bonfires.

Modified from the October issue of Fine Cooking.

Ingredients:

• 3 oz. (6 Tbs.) unsalted butter
• 1 medium yellow onion, chopped
• 2 small leeks (light-green and white parts only), sliced
• 2 large cloves garlic, chopped
• Kosher salt and freshly ground black pepper
• 3 cups lower-salt chicken (or vegetable) broth
• 2 lb. carrots, sliced 1/4 inch thick
• 3 fresh or 2 dried bay leaves
• 2-3 sprigs fresh rosemary
• 4 oz. crusty bread, cut into 1/2-inch cubes (2 cups)
• 1-1/2 Tbs. chopped fresh dill
• 1 cup plain full-fat or low-fat yogurt

Directions:

Position a rack in the center of the oven and heat the oven to 350°F.

In a 4- to 5-quart saucepan, melt 3 Tbs. of the butter over medium heat. Add the onion, leeks, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper; cook until softened and light golden-brown, about 10 minutes.

Add the broth, carrots, bay leaves, rosemary sprigs, and 1/2 cup water; bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the carrots are tender, about 15 minutes.

Meanwhile, melt the remaining 3 Tbs. butter in a 3-quart saucepan over medium heat. Add the bread cubes and chopped dill and toss to coat evenly. Spread on a rimmed baking sheet, season with salt, and bake until golden, 8 to 10 minutes.

When the vegetables are tender, discard the bay leaves and thyme sprigs. With a regular or a hand blender, purée the soup (work in batches if using a regular blender). Stir in the yogurt. If you prefer a thinner texture, add a little water. Season to taste with salt and pepper, and serve garnished with the chervil croutons.