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Tuesday, October 8, 2013

Dill Potato Soup

If you don't like dill, then read no further.  But if you love dill like I do, then make this soup now.  It is a perfect vehicle for subtly and lovely dill flavor.  And it has the creamy texture of a delicious baked potato soup without all the fat.  All it needs is a little bit of olive oil and flour to make it thicken up.  So yesterday, an amazingly generous and thoughtful colleague of mine brought me in a bag of garden veggies.  There was broccoli, beets, arugula, and, you guessed it...dill!  So I obviously have very big plans for everything.  As I'm sure you will see as the week progresses.  But I decided to kick off this "inspired by a bag of mixed garden fresh veggies" week, by making a potato soup like my Bubby used to make - which means a potato soup with dill.  I was just throwing it together, so I hope I can recreate this soup exactly as it happened to turn out - because upon tasting it, I was transported back to my loving Bubby's kitchen.  It was wonderful.  She would have been very, very proud of my work.  It must be in the genes.

Dill Potato Soup
makes 4 servings

1 medium carrot, diced small
1 medium celery stalk, finely diced
1 shallot, finely diced
2 garlic cloves, minced
2 large russet potatoes, peeled and cut into 1-inch dice
6 cups of low sodium chicken broth
1 Tbsp olive oil + more for sauteing the veggies
3 Tbsp all-purpose flour
1 bunch of dill
salt and freshly ground pepper to taste

In a large pot, heat some olive oil over medium heat.  Add the carrots, celery, shallot, and garlic and cook stirring occasionally until the onion is translucent.  Then add the potatoes.  Stir for about 20 seconds and add the chicken broth.  Bring the soup up to a boil.  Meanwhile, in a mixing bowl, combine the tablespoon of olive oil with the flour.  Add some of the hot chicken broth from your pot and whisk until you form a paste.  continue to add more broth gradually while whisking to thoroughly combine.  After you have added about a cup of the broth, return this thickening mixture to the pot of soup.  Incorporate the mixture well.  Add the dill to the pot, either tied in a cheesecloth or with kitchen twine.  You can reserve a tablespoon of finely chopped dill to add at the end if you'd like.  You will remove the bunch when the soup is done cooking, after it's finished infusing all of it's dilly goodness into the soup.  Once the soup has come to a boil, lower the heat and allow it to simmer for another 20 minutes.  Remove the bunch of dill, season with salt and pepper to taste, and serve immediately (although not so immediately that you burn your tongue like I did.)


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