Dill Potato Soup

Once at local German restaurant they had a version of this soup. Hope you enjoy this as much as we do. Two things to keep in mind you may want to add more potatoes and broth for more people. Also we tried golden potatoes but you will definitely have to use more of these little potatoes.

 

Ingredients:

5 or 6 potatoes diced and peeled
2 tablespoons dill weed clean, chopped
1 medium onion diced
8 ounces chicken broth
1/4 cup half and half
3 tablespoons dill pickle juice
salt & pepper to taste

Directions:

Boil the potatoes till done, then using a masher lightly mash potatoes leaving some lumps. Then add broth to potatoes. In a separate frying pan soften onions until translucent, add dill and let them get fragrant and add them to potatoes. Add half and half and dill juice. Slow till warm. Serve with pickle for garnish.

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It’s too hot to cook. Well maybe…..

Something chilled for dinner, so make it now and serve it later.
Chilled Raspberry Soup
2 cups fresh raspberries or 2 (10oz) pkg. frozen raspberries, thawed
1 1/2 cups water
1 cup cranberry juice cocktail
3/4 cup sugar
1 cinnamon stick
3 whole cloves
1 Tablespoon lemon juice
8-oz. carton raspberry yogurt
1/3 cup dairy sour cream
ground cinnamon

Place raspberries and 1/4 cup water in blender; puree until smooth.
In large saucepan combine pureed fruit, remaining 1 1/4 cups water, cranberry juice cocktail, sugar, cinnamon stick and cloves. Cook over medium heat until mixture begins to boil; remove from heat. Cool. Strain soup onto large bowl. Add lemon juice and yogurt; whisk until well blended. Cover; refrigerate until cold. Pour into individual serving dishes. Top each with sour cream; sprinkle with cinnamon.
9 (1/2 cup) servings.
This recipe is a very old Pillsbury recipe. You can cut back on the sugar if you don’t want it to sweet, and if you are wanting it a little lighter, leave out the sour cream.

I did find a new recipe from Pillsbury to go along with this soup.

Sparkling Raspberry Tea

2 cups cold brewed tea
2 cups chilled raspberry or cranberry-raspberry juice
2 cups chilled sparkling water
Raspberries, lime slices or lemon slices, if desired
Fresh mint leaves, if desired

1 In large pitcher, mix tea, juice and sparking water.
2 Serve tea over ice. Garnish with raspberries and mint leaves.
Have a Raspberry Day!

Squash Soup….nice in the winter.

This was a discussion in the making. My teacher asked about a good squash recipe. Well I said usually I put things like all spice and cinnamon and heavy cream in mine. So I polled some friends and and we agreed on some basic things.

About 6 cups of squash which could be acorn or butternut. The squash itself should be either cut in half’s and cooked faced down or up with butter some spices and maybe some brown sugar (without the seeds). About 400 degrees for about 30 mins or so.

Now either a chicken or vegetable stock about 3 to 6 cups, how think do you like it. Also the other reason is you might want to add water or a nice white wine. Remember when you add the squash puree it first.

Here is where we came up with some many ideas on what to add to it after that. For spices the list included salt, pepper, allspice, dill, sage, bay leaf, thyme, basil, garlic, cayenne pepper, ginger, nutmeg and cinnamon. Think of what you like to taste, be creative, use what you like.

Next other items to add, we all agreed that we hadn’t had great luck with normal potatoes, but sweet potatoes were a plus, other things you might use. Celery, Fennel, Carrots, Apples could be Granny Smith, Gala, Fuji, Onions could be yellow or white caramelized or lightly brown. Honey or cream even Mascarpone cheese or Gruyere, even Swiss is a nice accent to the soup. Don’t forget croutons, favored or not.

Make it your way, see what you can come up with and let us know.