Mon, 12 Apr 2004
Creamy dill-vegetable soup
This recipe is a variation on one my host mother in Spain used to make.
Matt helped me make this particular batch.
1 large onion, sliced
2 tbsp butter
6-7 cloves garlic, chopped
5 parsnips, chopped
3 zucchinis, cut into chunks
2 potatoes, cut into chunks
4 cups vegetable broth
1/3 cup chopped fresh dill
4 wedges Laughing Cow cheese (or other soft cheese)
salt and pepper to taste
Saute the onions and garlic in the butter. When soft, add the parsnips.
Saute for 10 minutes, then add the other vegetables and cook another 5 minutes.
Add the vegetable broth and dill. Bring to a boil, cover, and cook 25 minutes.
Reserve some of the vegetables, and puree the rest of the soup with the cheese until smooth. Return the vegetable chunks to the pot.
Et voila! a fabulous, flavorful, filling soup.
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