DILL SOUP RECIPE - NYT COOKING
This creamy puree can be served hot or cold, so it makes a great summer soup.
Provided by Martha Rose Shulman
Total Time 1 hours 20 minutes
Yield Serves four
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and leeks. Cook, stirring, until they begin to soften, about three minutes, and add 1/2 teaspoon salt, the carrot and the celery. Cook, stirring, for five minutes, and add the garlic. Stir together for about a minute, until fragrant, and add the potatoes, water, salt and the bouquet garni. Bring to a boil, reduce the heat and simmer for one hour. Remove the bouquet garni.
- 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. If you want a smoother consistency, put the soup through a medium strainer.
- Stir together the yogurt, cornstarch and dill, and stir into the soup. Heat through. Add a generous amount of freshly ground pepper, taste and adjust salt. 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.
Nutrition Facts : @context http//schema.org, Calories 170, UnsaturatedFatContent 3 grams, CarbohydrateContent 32 grams, FatContent 4 grams, FiberContent 3 grams, ProteinContent 4 grams, SaturatedFatContent 1 gram, SodiumContent 1074 milligrams, SugarContent 4 grams
CARROT DILL SOUP RECIPE | ALLRECIPES
A beautiful and tasty soup made with pureed carrots and fresh dill. If fresh herbs are not available, use 1/3 of the amount for dried herbs.
Provided by dakota kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 6 (1 cup) servings
Number Of Ingredients 8
Steps:
- Bring a large saucepan of water to a boil. Add carrots, and cook just until tender. Drain, and return the carrots to the pan. Set aside.
- Heat oil in a skillet over medium heat. Saute onion and garlic until soft, about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots, and pour in chicken stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
- Puree the carrot mixture in a food processor or blender, in small batches if necessary. Return to the saucepan, and stir in the milk, dill and chives. Cook just until heated through, and serve.
Nutrition Facts : Calories 69.5 calories, CarbohydrateContent 10.9 g, CholesterolContent 2.4 mg, FatContent 2.3 g, FiberContent 2.5 g, ProteinContent 2.1 g, SaturatedFatContent 0.7 g, SodiumContent 66.4 mg, SugarContent 5.9 g
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Total Time 45 minutes
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Calories 366 calories per serving
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