Dill Soup
Published June 18, 2009
Andrew Scrivani for The New York Times
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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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 ¼ pound), sliced
1 rib celery, sliced
2 large garlic cloves, sliced
1 to 1 ¼ 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
¼ cup finely chopped fresh dill
½ cup plain low-fat yogurt, plus additional for garnish
½ teaspoon cornstarch
Garlic croutons
small dill sprigs for garnish if serving hot
Thinly sliced cucumbers if serving cold
Nutritional analysis per serving (4 servings)
36 grams carbs; 2 milligrams cholesterol; 196 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 4 grams fiber; 1152 milligrams sodium; 6 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ½ 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.
- Step 2
Puree the soup in an immersion blender, or blend 1 ½ 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.
- Step 3
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.
Advance preparation: You can make this a day ahead whether you are serving it hot or cold.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
This was a delicious soup. I cut up all the stalks from two bunches of chard (didn't have celery and didn't want to waste the chard stalks) and sauteed them along with the onion (didn't have any leeks), and for the stock I used water with two big dollops of white miso thrown in. I always strain my low fat yogurt for about an hour and I think this also improved the soup.
I used a lot more dill, added lots of parsley, and more dairy—4oz of marscapone, some grated parm, about 1/3 cup sour cream, and around a cup of milk. Turned out beautifully!
Radishes make a fine substitute for potatoes as well!
I was looking for a dill soup and I found one! Very forgiving recipe -- I had mushrooms, green onions, potatoes, garlic (no carrot, celery) and used those. The real novelty is the yogurt-CS-dill combo, which is pretty cool. I hope to try to freeze some; we'll see.
I used a lot more dill, added lots of parsley, and more dairy—4oz of marscapone, some grated parm, about 1/3 cup sour cream, and around a cup of milk. Turned out beautifully!
Made a version of this with spring onions, green garlic, salad turnips, kohlrabi & turnip greens. Used only one medium size potato & skipped the cornstarch. Came out great. The yogurt & dill did a good job of balancing out the sweetness of many of the vegetables.