#dill soup

[swedecore]

[seelockhart]

Soup Recipe

This soup with Eastern European influences is accented beautifully by fresh dill and toasted caraway seeds. Add a chopped, hard-boiled egg as a garnish.

[thefutureprimitives]

Vegetable Soup - Creamy Beet With Dill Soup Toasted caraway seeds and fresh dill perfectly accent this Eastern European inspired soup. Garnish with chopped hard-cooked egg.

[hungryselkie]

it’s quite stupid—wanting to eat a a shitload but grossed out by it because of shite thing like depression

[redbeansanderic]

New Post has been published on Red Beans and Eric... err Rice!

New Post has been published on http://redbeansanderic.com/?p=2066

Dill Soup - A perfect soup for Lent

While I think that “Gumbo Season” is actually all year long and I’ll make a pot summer or winter, soup season is just a winter season thing for me.  Maybe I’ll make a summer chili or serve tomato soup to dunk the grilled cheese sandwich in, but I generally skip out on the soups.  So I figured that I should hurry and share this soup recipe while the Solar Vortex is hopefully a thing of the past and just a 2014 Year-In-Review joke in the future.  However, there might be a chilly evening and this little soup can help warm you up.

I normally love pickles on my hamburgers or deep fried as an appetizer, but as a soup?  It’s different if you’ve never had the popular Spring and Summer Polish soup before.  So with Spring days away, I’m ahead of the game!  And since it’s St. Patrick’s Day, you can’t pinch me because it’s green!

One of the good things about this soup, if you like it, is that there are so many different ways to alter the flavors in each pot you make.  From the potatoes to the pickles, and by adding either dumplings or noodles.  And with it being meatless, it’s perfect for Lent or a red beans and rice-less Monday, or more popularly know as Meatless Monday.

  For this pot, I used a jar of Vlasic Sweet Midgets with the brine and with some brine out of a Bread & Butter pickle jar.  I chopped the little midgets down further to get more of a bite-size out of them.

After the stock, potatoes and pickles have boiled, you add a milk and flour mixture, then this egg and butter mixture to the pot.  The let it boil some more.

Dill Soup.  Pickles and diced potatoes.  Make sure you add the sour cream and plenty of fresh dill as garnish.  Some even serve a hard-boiled egg with it!

Print

Dill Soup

You can also serve the soup with a hard-boiled egg. The different pickle flavors add to the overall flavor. Try to mix the brines up, use sweet pickles, bread and butter, garlic or spicy.

If you're using whole pickles, use a shredder and shed the pickles for a different texture. You can also add shredded and bite-size carrots to the pot.

Ingredients

8 cups vegetable stock

3 cups diced potatoes (or 2 cans diced potatoes, drained)

1 16-oz jar pickles (I used Vlasic Sweet Midgets)

1 cup brine from pickles (I also added 1/4 cup brine from a jar of Bread & Butter pickles)

1 cup milk

2 tbsp flour

1 egg

2 tbsp butter, melted

1 tsp dried dill

sour cream for garnish

fresh dill for garnish

Instructions

You have 2 choices with the potatoes, either use the canned pre-diced potatoes, or a fresh potato. If you're using a fresh potato, peel it, the cut it into cubes. If you using the canned diced potatoes, drain and discard the liquids.

In a large stock pot, add the diced potatoes to the stock and bring the stock to a boil. Again, you can alter the flavor of the soup just by switching the stocks - chicken, beef, or the one I used, vegetable. Reduce heat and let it simmer for 10 minutes.

Take a potato masher to the pot and mash up some of the potatoes. If they are not tender enough to mash, let them simmer a few minutes longer.

Depending on the pickles you're using, spears or midgets, cut them down to bite sized pieces and add them to the stock pot. I used a whole 16-oz jar of midgets, but added a few spears of Bread & Butter for added flavor.

Next add the dried dill and brine to the pot. A 16-oz jar holds 1 cup of brine. If you want a more intense "pickle" flavor, add more brine to the pot. Here you can add in different flavored pickle brine. I add brine from a jar of Bread & Butter. Add spicy and see what that does...

Cover; simmer for 10 minutes.

While pot is simmering, mix 1 cup milk with 2 tablespoons flour. When the 10 minutes is up, stir the milk mixture in to the pot. Bring the pot to a boil, then remove it from heat.

Mix together the 1 egg and melted butter. Stir into the pot.

Return the pot back to the heat source and simmer for another 5 minutes.

To serve, place a ladle full of the liquids with equal amounts of pickles and potatoes to a bowl. Add a spoonful of sour cream to the bowl and garnish with fresh dill.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

2.2

If you have any questions, please feel free to email me at [email protected] or find me on Twitter at @redbeansanderic and Facebook!  

Please keep sharing my blog!  Thank you!

 You can find my recipe for THE SWEDISH Meatball Po’ boy in the SOUTHERN PO’ BOY COOKBOOK by Todd-Michael St. Pierre. Also in the book, are my recipes for the GERMAN and the popular BENNY, an Eggs Benedict open-faced po’ boy!

[myhaikubelly]

Lunch, 12 Jan 2012

Chickpeas and peppers! Or, to sound more dangerous, "Legumes and nightshade."