Yes – MORE dill!! Yeah! I know you’re excited, too. 🙂 I actually really like dill, so I don’t mind having to make many dill flavored things. I think I might try my hand at dill pickles, too…
Anyhoo, M was off having dinner with work buddies or something, so I decided to make up a quick soup. And this is just about as easy as it gets!
- 3 large yukon gold potatoes, chopped
- 4 turnips (’cause they were in the CSA box), chopped
- 3 small carrots, chopped
- 2 cloves garlic
- 1 bay leaf
- 2 t marjoram
- 1 t crushed red chili flakes
- 1 qt vegetable stock + 2 C water
- salt, pepper
- 6+ T fresh dill, chopped (to taste, I like it dilly)
- 3-4 T fresh chives, chopped
In a large pot, add the potatoes through stock/water. Bring to boil, reduce to a simmer. When the potatoes and turnips are very tender, remove from heat and puree with a stick blender or put in a food processor or blender (in batches) until smooth. Add the rest, taste and adjust any seasonings. That is it! Took me all of 30 minutes, including cooking time. And it tasted pretty darn good!
2 thoughts on “Dill Potato Soup”
This soup looks great. I didn’t know how wonderful turnips could be until a couple of summers ago when I tasted a fresh one at the Farmer’s Market from a local grower. I bet they give this soup nice complexity. I’ll look forward to trying it sometime.
It lends a subtle sweetness to the soup – I’ve started putting it in mashed potatoes, roasting with balsamic, pureed in soups… It’s more versatile than I originally thought! I should eat them fresh more often, though – sometimes I forget they’re good that way, too.