I bought a big bunch of dill the other day for a salmon pasta dish I was preparing and I had a lot of left. As I love the smell and taste of dill, I wanted to use it in a soup but I had no idea what to cook. After a quick research, I discovered this recipe online. I changed a few things to match my fridge content and I have to tell you, this is one of the best discoveries in a long time.
The initial recipe suggested decorating the soup with pine nuts, which I tried but did not like so much. I would suggest serving it with a nice dollop of crème fraîche and some smoked fish, like haddock or salmon.
Level: Easy | Time: 30 minutes | serves 2-4
1 medium-sized onion, finely chopped
3 medium-sized potatoes, peeled and chopped
1 big zucchini, peeled and cut into medium-sized pieces
500ml of vegetable or chicken stock
100ml crème fraîche and some extra for serving
Salt and Pepper
2 TS of curry powder (I used “Madras hot curry”.)
- Heat the olive oil in a medium-sized pot and fry the onion, potato and zucchini for 5 minute on a low to medium heat.
- Add the curry powder, salt (if necessary) and a pinch of pepper and the stock and cook for 15 minutes.
- Take the soup of the heat and blend until smooth.
- Add the crème fraîche and blend again for 1-2 minutes until everything is nicely mixed together.
- Add the chopped dill to your soup and stir in.
- To serve: ladle the soup into a warm bowl and garnish with a dollop of crème fraîche and if you like some smoked fish pieces.