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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 8 |
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This soup is made with a broth infused with fresh herbs and garnished with a flavorful yogurt. Please use only fresh herbs for the best flavor. From cookbook author Nancy Baggett. Ingredients:
4 cups chicken broth |
4 cups baby carrots (about 1 pound) |
1 medium red potatoes, scrubbed and quartered |
1 large handful dill sprigs (including stems) |
1 small handful fresh chives |
1 1/2 tablespoons unsalted butter |
salt & freshly ground black pepper |
2/3 cup plain yogurt |
2 tablespoons dill, chopped (leaves only) |
1 tablespoon fresh chives, choppped |
Directions:
1. To make the soup, combine chicken broth, carrots, and potatoes in a large saucepan or Dutch oven, over medium high heat.
2. Add whole, uncut herbs to pot and bring mixture to a boil; reduce heat to medium to medium low to simmer, uncovered, until carrots and potatoes are tender, 13 to 15 minutes; remove from heat and let cool slightly.
3. Remove herbs and discard.
4. Remove peels from potatoes, add butter, and puree soup with an immersion blender; or remove carrots, peeled potatoes, butter, and enough broth to a blender or food processor to puree.
5. Season soup with salt and pepper to taste.
6. Cover and refrigerate, at least 2 hours and up to 48 hours.
7. Soup can be thinned with a little water when serving, if desired.
8. To make the garnish, combine yogurt, chopped dill, and chopped chives in a small bowl; season with salt, if desired.
9. Cover and refrigerate at least 2 hours and up to 48 hours.
10. To serve, ladle soup into individual serving bowls and top with a couple of teaspoons of the herbed yogurt; partially swirl yogurt into soup.
11. Garnish with a sprig of dill.
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