Heat olive oil in a large saucepan over medium heat. Cook onions, celery and carrot, stirring, for 5 mins, or until softened. Add garlic, chili, bay leaves and parsley stalks. Cook, stirring, until fragrant. Add lentils and stir to coat. Add 12 cups water and bring to a boil. Reduce heat and simmer for 20 mins, or until lentils are tender. Remove bay leaves and parsley stalks.
Add spinach, vinegar and salt. Stir until spinach wilts. Season. Serve topped with dill sprigs.
ender.
Add in fresh dill and stir; check seasonings to
lade, or a blender, process soup to a puree.
Clean
Melt butter in 2-quart saucepan until sizzling; add leek and garlic.
Cook over medium-high heat, stirring occasionally, until leek is softened (3 to 5 minutes).
Stir in tomatoes, sugar and pepper.
Continue cooking until mixture comes to a boil (5 to 7 minutes).
Reduce heat to low.
Cover; cook until tomatoes are tender (8 to 10 minutes).
Add milk, cream of mushroom soup and chopped dill.
Continue cooking until soup is heated through (3 to 5 minutes).
Garnish with fresh dill sprigs, if desired.
hole dill (including stem - but very finely) and put it into soup
day.).
2. FINISH SOUP Remove bones from slow cooker
Sprinkle tomatoes with sugar; set aside.
Melt butter and saute green onions.
Add parsley, dill, tomatoes, salt and pepper. Cook over medium heat.
Add chicken stock.
Whip milk and flour until smooth.
Pour slowly into soup.
Combine dumpling ingredients.
Drop by teaspoon; boil until dumplings come to top.
To serve, place a spoonful of sour cream in bottom of bowl, ladle soup over; garnish with dill.
In a 2-quart saucepan, melt butter over low heat.
Stir in onion and cook about 2 minutes until soft.
Stir in potatoes and cook about 2 minutes, but do not brown.
Add water and bring to a boil.
Cover pan and simmer 15 minutes or until potatoes are tender.
Mash potatoes, leaving some small pieces.
Add chicken bouillon, milk and dill and bring to a boil.
Stir flour into sour cream and blend into soup with spoon or wire whisk.
Remove soup from heat and let stand 5 minutes before serving.
Makes 6 cups.
raditional blender, puree (adding fresh dill) until very smooth, 30 seconds
owl you used earlier. The soup can be made a day
epper to taste.
Divide soup among serving bowls. Thin remaining
nd half, white pepper, and dill.
Add remaining one-fourth
Over low heat in a 3 quart saucepan saute onion and garlic until tender.
Add tomatoes, salt and pepper.
Cook for 3 minutes. Remove from heat, add tomato paste.
In a small bowl stir flour and half a cup of water until smooth.
Add to soup.
Gradually stir in remaining water and bring to a boil over medium heat. Cook 2 minutes.
Place the soup in a mixer, process until smooth. Return puree to pan.
Add whip cream and dill.
roth from pot, buttermilk and dill.
Refrigerate until chilled.
Melt butter in a saucepan over medium heat. Add onion and garlic, and cook, stirring until tender. Stir in the tomatoes and condensed chicken broth, and season with dill weed, salt, pepper and the bay leaf. Bring to a boil, then reduce heat and simmer for 45 minutes.
Remove from heat, and discard bay leaf. Use a food processor or blender to puree the soup in small batches until smooth. Serve immediately, or chill and serve cold.
ore, the consistency of the soup will be thin and watery
In large soup pot, add all ingredients except orange zest and half and half.
Bring to boil, reduce heat to low and simmer for 20 minutes, stirring often.
In batches, ladle hot soup into blender and puree until smooth.
Return back to soup pot and add orange zest and half and half (if using).
Bring back to simmer and serve.
Saute chopped celery, onions, garlic, salt and pepper, in the butter until soft.
Add carrots sliced about 1/2 inch, and cook about 4 minute
Add stock and cook until vegetables are fork tender.
Puree with hand blender.
Stir in dill.
In a large crockpot, combine first ten ingredients.
Cover and cook on high until the vegetables are tender (Depending on your crockpot this time can vary from 3 to 7 hours.).
Add milk. Stir to blend and heat.
Use a hand mixer to blend some of the \"chunks\" to thicken soup. Fix to preference: to thicken further, use potato flakes & to thin soup, add regular milk.
Peel potatoes; cook with onions in boiling water until they begin to fall apart.
Strain.
Add scallions, dill, butter, heavy cream and cook 10 minutes.
Stir in 1 cup sour cream and let it heat through for 2 minutes.
Garnish each bowl with pepper, dill, parsley and 1 teaspoon sour cream.