I made this last night. It's a yummy soup for this time of year. You could use all sorts of root vegetables in this (I substituted carrot for the potato this time, as I forgot I was out of potatoes), or use vegetable broth instead for a vegetarian version. I also use 3 tbsp of butter and 3 tbsp of flour--it's easier to measure than 2.5 and I included extra veggies anyway. I am posting the original recipe from Bon Appetit's One-Dish Meals, with a couple of my own notes.
This is excellent the next day.
Winter Vegetable Soup with Dill
2 1/2 tbsp butter
2 medium leeks, trimmed and coarsely chopped (about 4 cups)
2 medium kohlrabi, trimmed, peeled and diced (about 4 cups), reserve any small tender leaves
1 small turnip, trimmed, peeled and diced (about 3/4 cup)
2 1/2 tbsp all-purpose flour
5 cups chicken stock, preferably homemade
1/4 cup chopped fresh dill or 2 tbsp dried dill weed
3/4 tbsp salt
1/8 tsp freshly ground pepper
1 medium potato, peeled and diced
2/3 cup sour cream, room temp
Fresh dill sprigs and sour cream for garnish
Melt butter in 3-qt. pot over medium-high heat. Add leeks and saute until limp, 4 to 5 minutes. Do not brown. Add kohlrabi and turnip, reduce heat to medium-low and cook 1 minute, stirring constantly. Sprinkle flour over vegetables and mix thoroughly. [I recommend you cook this mixture on low for 1 to 2 minutes to fully cook the flour.] Gradually blend in the chicken stock. Stir in chopped dill, salt and pepper. [Bring to a boil.] Cover [and reduce heat to low] and simmer for 12 minutes.
Add potato to soup. Cover and simmer until vegetables are tender, 10 to 12 minutes. [I recommend 20 or so. If your veggies are chopped and the larger side, 12 minutes won't be enough.] Soup can be prepared to this point and refrigerated. Reheat before continuing.
Combine sour cream with 1/2 cup soup broth [just use a ladleful] in small bowl and blend until smooth. Gradually add sour cream mixture back to soup, stirring constantly; do not let soup return to boil. Adjust seasonings. Ladle soup into heated bowls. Garnish with dill and sour cream and serve.
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