Title: Grandma Bessie's Winter Vegetable Soup with Dill
Categories: Soup Vegetable
Yield: 8 Servings
| 2 1/2 | tb | Unsalted butter |
| 4 | c | Trimmed and coarsely chopped leeks |
| 4 | c | Peeled and corsely diced kohlrabi (reserve any leaves) |
| 3/4 | c | Trimmed, peeled and coarsely diced turnip |
| 1 | sm | Carrot, quartered and diced |
| 2 1/2 | tb | All purpose flour |
| 5 | c | Rich, home made chicken stock (see recipe below) |
| 1 | sm | Med shallot clove, peeled and dice |
| 1/4 | c | Chopped, fresh dill |
| 3/4 | ts | Salt |
| 1/8 | ts | Fresh ground black pepper |
| 1 1/4 | | Peeled and diced potato |
| | | (1 1/4 cups) |
| 2/3 | c | Sour cream, (room temp) |
| | | Fresh dill sprigs |
| | | Additional sour cream |
Melt butter in 3 - 4 qt saucepan over medium high heat. Add leaks and
optional shallot and saute~ until leeks are limp, 4 - 5 minutes. DO NOT
BROWN. Add kohlrabi and turnip, reduce heat to med-low, and cook 1 minute
stirring constantly. Sprinkle flour over vegetables and mix thoroughly.
Gradually blend in chicken stock. Stir in chopped dill, salt and pepper.
Cover and simmer 10 - 12 minutes. Add potato and carrot to soup. Cover and
simmer until vegetables are tender, about 10 - 12 minutes. Combine sour
cream with about 1/2 cup of soup broth in a small bowl, blend until smooth.
Gradually add sour cream mixture back to soup, stirring constantly. Do not
let soup return to boil. Add salt if desired (I don't use any salt in this
recipe). Serve by ladling soup into heated bowls. Garnish with dill and
sour cream.