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60+ Minutes |
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Cooked by: Chef / Last Modified: 2/2/2008 / Number of Servings: 1 |
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Directions: Heat butter or oil in large saucepan or Dutch oven on medium-high heat. Add
onion and garlic and cook for a few minutes until fragrant and tender.
Stir in potato and diced vegetables. Add stock and bring to a boil.
Reduce heat, cover and simmer gently for 20 minutes, or until vegetables
are tender.
Puree soup and return to saucepan to heat thoroughly. (Depending on the
vegetables you have used, the soup may be too thick. If so, simply add a
little stock or water.) Taste soup and season with salt and pepper if
necessary.
Serve sprinkled with a little fresh dill and cheese - OR - to create a
sunburst effect, garnish instead with a spoonful of yogurt and pull the tip
of a knife through to look like the sun.
| Ingredients:
2 Tablespoon(s) Unsalted butter
1 Onion
2 Cloves garlic, finely chopped
1 Potato, peeled and diced 1
3 Cup(s) Diced root vegetables
4 Cup(s) Chicken stock
3 Tablespoon(s) Chopped fresh dill
1/2 Cup(s) Grated Cheddar cheese |
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