Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 4 cups chopped potatoes
- 1 cup chopped fresh dill
- 1 cup chopped fresh chives
- 1 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the chicken or vegetable broth and chopped potatoes to the pot and bring to a boil.
4. Reduce the heat to low and let the soup simmer until the potatoes are tender, about 20 minutes.
5. Add the chopped dill and chives to the pot and let the soup simmer for another 5 minutes.
6. Remove the pot from the heat and let it cool slightly.
7. Using a blender or immersion blender, puree the soup until it is smooth.
8. Return the soup to the pot and stir in the heavy cream.
9. Season the soup with salt and pepper to taste.
10. Serve the soup hot, garnished with additional chopped dill and chives.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 32g
Protein: 7g
Sodium: 700mg
Substitutions for ingredients:
- Butter can be substituted with olive oil or vegetable oil.
- Chicken or vegetable broth can be substituted with water and bouillon cubes.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add cooked chicken or shrimp to the soup for a protein boost.
- Substitute the potatoes with cauliflower for a lower-carb option.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid burns.
- For a thicker soup, add more potatoes or reduce the amount of broth.
- Use fresh herbs for the best flavor.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in bowls or mugs, garnished with additional chopped dill and chives.
Garnishes:
Chopped fresh dill and chives
Pairings:
- Crusty bread or crackers
- Grilled cheese sandwich
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thin, add more potatoes or reduce the amount of broth.
- If the soup is too thick, add more broth or cream.
Food safety advice:
- Be sure to cook the soup until the potatoes are tender to avoid foodborne illness.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Dill and chives have been used in cooking for centuries, and are often used in soups and stews for their fresh, herbaceous flavor.
Flavor profiles:
Creamy, savory, herbaceous
Serving suggestions:
Serve the soup as a starter or main course.
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