Let's eat weed
"Shut up, dill weed," my brother would say to me, out of earshot of my parents. Oh youth.
This particular soup leans on new potatoes, baby root veggies plucked from their earthen wombs too soon. Combined with the surprising bite of fresh dill, these newborns knit a dish that toes the line between winter and spring.
New Potato & Dill Soup
- 1 lb. or so new potatoes, halved or quartered
- 2 large carrots, diced
- 1 yellow onion, diced
- 1 bunch dill, roughly chopped
- 2 tbsp olive oil
- 3 cups chicken/veggie stock
- 1 cup whole milk/soy creamer
- 2 tbsp flour
- 1/2 tsp salt
- 1 tsp pepper
- 1/4 tsp paprika
Heat olive oil in pot or saucepan over medium. Add onions and carrots and cook until soft, about 6 minutes. Add the potatoes, spices, and half of the dill and cook a few minutes more. Add the chicken stock and bring to a boil. Boil for 10 minutes, or until potatoes start to get tender. In a bowl, whisk together the milk and the flour. Add this to the pan and cook for about 5 minutes more, stirring. Ladle into bowls and top with remaining fresh dill.