Which brings me to the sweet smelling bundle of dill I got at the market: what to make? Thumbing through The Silver Palate cookbook (an oldie but still a goodie), I landed on a creamy but hearty potato soup that called for a cup of chopped fresh dill. How could I resist that, especially when it also listed two cups of grated extra-sharp cheddar cheese?
While I followed the original recipe, I did halve it, and adjusted a few ingredients - a few more potatoes because I was using small red potatoes, a little more stock, omitted the carrots because I didn't have any, and added a little more cheese, because, well, you know how much I love sharp cheddar. Delicious, creamy soup for the Februaries.
potato-cheddar soup with fresh dill
3 tablespoons unsalted butter
1 cup chopped white onions
6 sprigs fresh Italian parsley
3 cups chicken or vegetable stock
3 cups small halved baby red potatoes, or diced red potatoes
1 cup chopped fresh dill (you can use a few inches of stems as well)
2 cups grated/shredded extra sharp cheddar- I used Cabot's Seriously Sharp
salt and pepper to taste
Melt the butter in a large pot, then add the onions and cook over low heat, covered, until the onions are golden.
Add the parsley, stock, and potatoes to the onions and bring to a boil.
Reduce the heat, cover, and simmer until the potatoes are very soft, then add the dill. Let the soup sit, covered, for 5 minutes.
Pour the soup through a strainer and transfer the solids to a food processor, add a cup of the cooking liquid, then process into a smooth paste.
Return the puree to the pot and add the rest of the liquid and stir on low heat, slowly adding the cheese. If you need more liquid, add a little at a time - it should be thick and creamy. Taste and add salt and pepper as needed. Delicious!
And speaking of delicious, look what my daughter got me for my birthday breakfast!