Dill Soup
4 people
00h 10
00h 25
This hearty soup is the perfect treat for lunch or a somewhat lighter dinner. Made with potatoes, carrots and a generous amount of fragrant dill.
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Ingredients and Method
Ingredients
- 1 tbsp ButcherBox.ca unsalted butter
- 1 brown onion - finely chopped
- 2 garlic cloves - minced
- 3 carrots - peeled and diced
- 2 scallions - white and light green parts, chopped
- 1 tsp salt
- 1 tsp Black pepper
- 1 tsp dried marjoram
- ¼ tsp ground turmeric
- ¼ tsp ground nutmeg
- 1 bay leaf
- 3 waxy potatoes - diced (about 10 oz)
- ½ cup frozen green peas
- 4 cups ButcherBox.ca chicken broth
- 4 tbsp full fat sour cream - at room temperature
- 4 tbsp chopped fresh dill - divided
Method
- Get your prep done before you start cooking. Peel and dice the potatoes. Peel and dice the carrots. Chop the white and light green parts of the scallions. Finely chop the onion, mince the garlic and chop the dill.
- Heat butter over medium low in a large pot. Add garlic and onion, cook for 1 minute. Add carrots and scallions, cook for 2 minutes. Stir in salt, pepper, marjoram, turmeric, nutmeg and bay leaf.
- Add potatoes and green peas, then pour in chicken broth. Increase heat to high and bring everything to a boil. Cover and simmer over low for 15 minutes.
- When ready, add sour cream and stir until completely incorporated. Add 3 tbsp dill and cook, uncovered for 5 minutes. Taste and adjust salt or pepper. Serve with the remaining dill. Enjoy!
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