Monday, December 3, 2012

Potato Dill Soup

T'is the season for soup again half of my family is has runny noses and haven't been eating anything properly. And I am running low on supplies right now cause I belong to that half of the family who has cold.
Nothing is tasting right to me right now and I am craving some soup. I made a potato soup with Dill weed and it is soooo creamy and delicious. Just right for a cold winter evening.

Potato Dill Soup 
Potato Soup with Dill Weed

Ingredients:

  1. 2 medium potatoes, peeled and chopped
  2. 2-3 stalks of celery chopped
  3. 1 medium onion chopped
  4. 1/2-3/4 tablespoon olive oil (because it gives your body more heat)
  5. 2-3 cloves of garlic chopped
  6. 3-4 cups low sodium chicken stock
  7. 2 tablespoons chopped dill weed
  8. 2 tablespoons sour cream
  9. 1 teaspoon lemon pepper (or 1 tablespoon salt or to taste and 1/2 teaspoon fresh ground black pepper)
In a heavy bottomed pan heat the oil and fry the onions till tender. Add garlic and fry for 30 seconds. Add celery and fry for a few minutes. Add potatoes and stir to combine. Let fry for a couple of minutes. Add the stock and bring to a boil. Add the salt and pepper and simmer covered on medium low heat for 20 minutes. Let it cool a bit and with an immersion blender or a regular blender blend the vegetables into a smooth cream. Return it to the pot. Bring it to a boil. Combine the Dill weed and the sour cream and add it to the soup. Stir to combine. Simmer on low heat for 5-8 minutes. Check for seasoning and enjoy hot hot soup as is or with toasted crusted bread

Here are some other soup recipes

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