Dill Soup Recipe – Eats Now

Name: Dill Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/4 pound), sliced; 1 rib celery, sliced; 2 large garlic cloves, sliced; 1 to 1 1/4 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; 1/4 cup finely chopped fresh dill; 1/2 cup plain low-fat yogurt, plus additional for garnish; 1/2 teaspoon cornstarch; Garlic croutons; small dill sprigs for garnish if serving hot; Thinly sliced cucumbers if serving cold

Servings: persons

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 1/4 pound), sliced
1 rib celery, sliced
2 large garlic cloves, sliced
1 to 1 1/4 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
1/4 cup finely chopped fresh dill
1/2 cup plain low-fat yogurt, plus additional for garnish
1/2 teaspoon cornstarch
Garlic croutons
small dill sprigs for garnish if serving hot
Thinly sliced cucumbers if serving cold

1
Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and leeks.
2
Cook, stirring, until they begin to soften, about three minutes, and add 1/2 teaspoon salt, the carrot and the celery.
3
Cook, stirring, for five minutes, and add the garlic.
4
Stir together for about a minute, until fragrant, and add the potatoes, water, salt and the bouquet garni.
5
Bring to a boil, reduce the heat and simmer for one hour.
6
Remove the bouquet garni.
7
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.
8
If you want a smoother consistency, put the soup through a medium strainer.
9
Stir together the yogurt, cornstarch and dill, and stir into the soup.
10
Heat through.
11
Add a generous amount of freshly ground pepper, taste and adjust salt.
12
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.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Dill Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dill Soup

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