Dill Soup

Name: Dill Soup
Ingredients: 1 tablespoon extra virgin olive oil; 1 small onion, chopped; 1 leek, white and light green parts only, cut in half lengthwise, cleaned and sliced; Salt, preferably kosher salt, to taste; 1 large or 2 medium carrots (about 1/4 pound), sliced; 1 rib celery, sliced; 2 large garlic cloves, sliced; 1 to 1 1/4 pounds russet potatoes, peeled and diced; 1 quart water, chicken stock or vegetable stock; A bouquet garni made with a bay leaf, 1 sprig of parsley and 1 sprig of dill; 1/4 cup finely chopped fresh dill; 1/2 cup plain low-fat yogurt, plus additional for garnish; 1/2 teaspoon cornstarch; Garlic croutons; small dill sprigs for garnish if serving hot; Thinly sliced cucumbers if serving cold

16 ingredients

12 steps

Ingredients

1 tablespoon extra virgin olive oil
1 small onion, chopped
1 leek, white and light green parts only, cut in half lengthwise, cleaned and sliced
Salt, preferably kosher salt, to taste
1 large or 2 medium carrots (about 1/4 pound), sliced
1 rib celery, sliced
2 large garlic cloves, sliced
1 to 1 1/4 pounds russet potatoes, peeled and diced
1 quart water, chicken stock or vegetable stock
A bouquet garni made with a bay leaf, 1 sprig of parsley and 1 sprig of dill
1/4 cup finely chopped fresh dill
1/2 cup plain low-fat yogurt, plus additional for garnish
1/2 teaspoon cornstarch
Garlic croutons
small dill sprigs for garnish if serving hot
Thinly sliced cucumbers if serving cold

Directions

1

Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and leeks.
2

Cook, stirring, until they begin to soften, about three minutes, and add 1/2 teaspoon salt, the carrot and the celery.
3

Cook, stirring, for five minutes, and add the garlic.
4

Stir together for about a minute, until fragrant, and add the potatoes, water, salt and the bouquet garni.
5

Bring to a boil, reduce the heat and simmer for one hour.
6

Remove the bouquet garni.
7

Puree the soup in an immersion blender, or blend 1 1/2 cups at a time in a blender, covering the top tightly with a towel to avoid splashes.
8

If you want a smoother consistency, put the soup through a medium strainer.
9

Stir together the yogurt, cornstarch and dill, and stir into the soup.
10

Heat through.
11

Add a generous amount of freshly ground pepper, taste and adjust salt.
12

Serve hot, garnished with garlic croutons and small dill sprigs; or chill and serve cold, garnished with a dollop of yogurt, thinly sliced cucumbers and small dill sprigs.