Stone Carrot Dill Soup
December 2012
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Perhaps I should save this recipe for St. Patrick's Day, but it was a win in my house over the holidays and I just have to share it. Food is a, rightfully so, important part of my family reunions and often the first question out of my father's mouth after his first sip of coffee is "so, what's for dinner?" This Christmas Eve my middle sister, in order to keep from this conversation taking all day, took matters into her own hands and decided she and I would cook. After I decided not to become ornery about the fact that she had volunteered me to help with dinner, my mouth began to water over the simple menu she had concocted. She I'm sure would say the mustard lentil burgers were the key to the meal...I found the soup to be my new favorite thing. Carrots: GOOD, Dill: GOOD, Soup: GREAT!
This soup is vegan and kosher and yummy. Ingredients
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In a large soup pot, saute the onions and garlic with the butter and olive oil and soup stone. Once the onions become soft add the celery and a pinch of the dill. Continue heating until the celery softens. Add carrots, stock and water. Cover and cook for about 20 minutes (or until carrots are cooked through). Remove the pot from the heat and remove the stone from the soup. Puree the mixture (either in small batches in a blender or with a stick blender directly in the pot). Return the soup to the stovetop and add the remaining dill heat for 2-5 minutes. Salt and pepper to taste and serve.
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