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  Added: Apr 11, 2006  •  Visited (491)  •  Print version Print this recipe (40)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Dill Soup
What You Need:
  • 6 tablespoons butter
  • 1 cup finely chopped onions
  • 1 cup coarsely chopped celery
  • 2 medium-sized carrots, scraped and sliced into 1/8-inch-thick rounds
  • 2 one-pound cans tomatoes, drained and chopped, with all liquid reserved
  • 2 large boiling potatoes, peeled and cut into ˝-inch cubes
  • 1 small fresh cauliflower, trimmed and separated into flowerets
  • 2 quarts chicken stock, fresh or canned
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 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.
     
    Serving Size: 8
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Vegetables » Peas
    Main Ingredient » Vegetables » Beans
    Main Ingredient » Herbs & Spices » Dill
    Dish » Soup

     





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