Ingredients :
1 Tbsp. Unsalted Butter
1 Medium Onion, Peeled And Chopped
1 Celery Stalk, Trimmed And Diced
5 To 6 Medium Carrots, Peeled And Cut Into 1/4 Inch Dice
6 To 7 Medium Parsnips, Peeled And Cut Into 1/4 Inch Dice
1 Medium Potato Peeled And Cut Into 1/4 Inch Dice
1 Quart Vegetable Stock
Salt
Freshly Ground Pepper
2 Or 3 Sprigs Of Dill
Snipped Fresh Dill
Method :
1. Combine the butter and onion in a heavy 3-quart saucepan, cover, and place over low heat.
2. Cook for 5 minutes, or until the onion is translucent.
3. Add the celery, carrots, parsnips, potato, stock, salt and pepper to taste, and the sprigs of dill and bring to a boil over moderate heat. Cover, lower the heat, and simmer the soup for 20 to 25 minutes, or until the vegetables are soft.
4. Remove and discard the dill sprigs.
5. Serve with snipped fresh dill sprinkled over each serving.
To make the soup creamier alter the recipe using these instructions (this is the way I like the soup):
Use the same ingredients, but instead of dicing the celery, carrots, parsnips, and potato, slice them with the medium blade of a food processor. Cook according to directions.
When the vegetables are tender, strain them, reserving the broth. Remove the dill sprigs and puree the vegetables in the food processor fitted with the steel blade, adding about 1/2 cup of the broth while the machine is running.
Return the puree to the remaining broth and whisk to blend well. Reheat, if necessary, and serve sprinkled with snipped dill.
Makes 4 servings.
Nutritional Analysis :
Calories 188,
Fat 3.4 g,
Carbs 36 g,
Protein 6 g,
Fiber 7.2 g.
Points 3.
