You know how I feel about soup, right? It’s always in season and it always tastes best with a batch of muffins served up warm on the side. If you are in agreement with me, please keep reading and come back often. You can even stop in for some muffins sometime! This soup is truly one of my favorites to make, and that’s saying something. With the exception of the fresh dill, I usually have all of the ingredients in-house, and it’s easy enough to grab what you need if you know you want to make it. This is even a soup the meat eaters in my life love.
Do you have any foods that you associate with another time and place in your life? This soup transports me back to Russia and with each spoonful it’s as if my eyes can’t remain open because as they close on the taste, the sights, the smells and the memories of another time in my life flood my mind. Dill. It’s the magic ingredient that will take you to Russia, too, if you let it. The original recipe calls for only one tablespoon of the stuff, but who can only use one tablespoon of dill?! Yeah, I didn’t think so. I can’t either. I throw gobs of it into my pot.
Have you tried substituting roasted caulifouer for the potatoes? Yummy and reduces the carbs. Also use a couple of slices of bread as a thickener. Great served chilled or hot.
Rachel Ray has said a bunch of times that leeks need to come apart, meaning to take the rings apart, then to wash them. Reason being of course, the aforementioned dirt getting trapped in there. Apparently leeks grow layer by layer, like rings on a tree, and trap the dirt in there in the growth process. Your soup sounds delicious, Arminda!