Dill Soup
· 4 servings
Sauté the onion
Melt the butter in a pot and sauté the finely chopped onion in it. Don't let it brown — just cook until glassy and soft.
Dust with flour and add liquid
Sprinkle in the plain flour and pour in the cream. Add the stock, and later top up with more if needed.
Add the spices
Add the spices to the soup. I like to tie mine up in a piece of gauze so I don't have to go fishing them out later. Simmer for half an hour, stirring occasionally.
Thicken with the remaining ingredients
Add the chopped dill, potatoes cut into small cubes, and 2 eggs cut into rougher pieces. Save the remaining two eggs for garnish. Let the soup warm through gently for another five minutes.
Serving
Serve garnished with dill and egg. I also love it with roasted new potatoes on the side — give it a try.
