Carrot Soup With Dill and Matzah Balls
Ingredients
- 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)
- 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.
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