A large bunch of fresh dill leaves, tied together with string
˝ pound fresh green string beans, trimmed and cut into 2-inch lengths
1 pound fresh green peas, shelled, or one 10-ounce package frozen peas, thoroughly defrosted
Fresh dill sprigs for garnish
How To Cook:
1. In a heavy 5- to 6-quart pot, melt the butter over moderate heat. When the foam begins to subside, add the onions, celery and carrots, and stir frequently for about 5 minutes, or until the vegetables are soft but not brown.
2. Stir in the tomatoes and their liquid, the potatoes, cauliflower, stock, salt and a liberal grinding of pepper. Bring to a boil over high heat, reduce the heat to low and simmer partially covered for 30 minutes.
3. Add the dill, string beans and peas, and simmer partially covered for 15 minutes longer, or until all the vegetables are tender but still intact.
4. Pick out and discard the dill and taste the soup for seasoning. Ladle the soup into a heated tureen or individual heated soup plates, garnish with sprigs of fresh dill, and serve at once.
