Sunday, April 1, 2012

Carrot soup with dill and matzoh balls

We are doing a dairy seder second night this year, and will be serving this soup.  It is a riff on the Mexican carrot soup that I posted last year.  The different seasonings give it a completely different character and it is quite nice.

Carrot Soup With Dill and Matzah Balls

  • 1 medium white or yellow onion, peeled and chopped 
  • 1 tablespoon olive oil, or more if you want
  • 1 1/2 pounds carrots (about 750 grams), peeled and sliced
  • 1 large starchy potato (white, russet or Yukon gold) peeled and diced
  • 1 small-medium bunch dil, roots cut off and washed well until not sandy
  • 2 quarts  liquid (vegetable or chicken broth, canned or boxed ok, or the equivalent in water and bouillon -- I used 3 tablespoons of Osem pareve soup powder)
  • salt and white pepper to taste
  • matzah balls (only if serving hot; make your preferred recipe from a box, and throw an handful of chopped scallions and dill into the batter before you put it in the fridge to set)
For garnish:
  • chopped scallions
  • chopped fresh dill
  • lemon, cut into eighths
  • Saute the onion in the oil on medium heat until soft, but do not brown.
  • Add carrots and potatoes and saute another few minutes.
  • Add the liquid and bring to the boil .Turn heat down to a simmer.
  • Tuck the dill into the soup.
  • Cover and cook about 30 minutes, or until vegetables are tender.
  • Cool a bit, and fish out the dill. Puree using and immersion blender (much easier and safer) or in a regular blender or processor.
  • Add salt and pepper to taste.
  • Serve hot or cold with with some or all of the garnishes above to 6 - 8 people.

No comments:

Post a Comment