by yummy supper
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A&M's Testing Notes:
Expand Collapseyummy supper's Notes:
Expand2 medium yellow onions, sliced Ask a question about this ingredient
1 small head of garlic, pressed Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
1 1/2 teaspoon fresh celery blossoms ( or 1/2 teaspoon dried celery seeds) Ask a question about this ingredient
pinch sea salt Ask a question about this ingredient
pinch cayenne pepper Ask a question about this ingredient
1/2 cup dry white wine Ask a question about this ingredient
3 cups small butterball potatoes, diced Ask a question about this ingredient
4-5 cups chicken stock (homemade if possible) Ask a question about this ingredient
6 cups mixed summer squash, diced Ask a question about this ingredient
pinch ground white pepper Ask a question about this ingredient
1/8 cup fresh dill fronds, coarsely chopped Ask a question about this ingredient
6 ounces plain yogurt (creamy greek yogurt or sheep yogurt if you can find it) Ask a question about this ingredient
2 cloves garlic, pressed Ask a question about this ingredient
1/2 Meyer Lemon, juice Ask a question about this ingredient
1/2 Meyer Lemon, zest Ask a question about this ingredient
1 teaspoon fresh dill, chopped Ask a question about this ingredient
tiny pinch sea salt Ask a question about this ingredient
In a large stock pot or dutch oven, heat olive oil over low heat. Add onions, garlic, celery blossoms, cayenne, and pinch of salt. Stew covered over low heat for about 15 minutes until onions have softened.
Ask a question about this stepWhen onions are soft, turn up heat on stove to medium and lightly caramelize the onions.
Ask a question about this stepPour white wine into the pot and scrape any browned tasty onion bits from the bottom. Cook to reduce wine by half.
Ask a question about this stepAdd diced butterball potatoes and chicken stock. Simmer until potatoes are tender.
Ask a question about this stepAdd squash (and a cup of water or stock if the liquid looks too low). Cover pot and continue to simmer until everything is tender.
Ask a question about this stepLet cool to room temp and then coarsely blend with an immersion blender. Adjust seasoning by adding salt if necessary. Toss in the chopped dill fronds and sprinkle a bit of ground white pepper.
Ask a question about this stepReheat soup to serve warm. In the meantime, combine all ingredients for the Chilled Dill Yogurt.
Ask a question about this stepGarnish soup with a dollop of the Chilled Dill Yogurt and maybe even an extra sprig of dill.
Ask a question about this stepEnjoy!
Ask a question about this step
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
Stephanie, I am thrilled that your made my soup and enjoyed it! Thanks for the kind words.
-E