April is here, and with it comes the glorious aroma of fresh dill! And here is a little recipe and story for you because my absolute favorite dill soup was born from a happy little kitchen mishap…
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Turns out, happy little accidents are the secret sauce (pun intended) to culinary fame. This cheeky dill soup was supposed to be a fancy dill sauce for boiled potatoes, but the sauce gods had other plans (and who am I to argue with the sauce gods?). It turned out a tad too, well, saucy for my potato-dipping dreams.
Dejected, I took a tentative spoonful.
Then another.
And another...
Next thing I knew, I'd inhaled half the "sauce" and stopped counting. (Don't judge, it happens to the best of us.) But hey, when a "mistake" tastes this good, you know it's destined for greatness!
Fast forward to April, dill season in all its glory, and this creamy, dreamy spring soup is now a regular on our table. It's perfect as a light and vibrant starter or as a main course with a hunk of crusty bread for dipping (because we all love a good dipper).
Happy Culinary Accidents
Speaking of happy accidents, did you know some of the tastiest treats were born from accidents? Take popsicles, for example, created by an 11-year-old from his forgotten lemonade on a frosty porch. And potato chips? Legend has it they were the result of a chef's petty revenge on a customer who demanded thinner - and thinner yet - fries. Ah, the wonders of culinary serendipity!
So next time you have a kitchen mishap, don't despair! You might just create the next culinary masterpiece. (And please, spill the deets! The world, the comments section below, and yours truly are all ears, ready to cook and bake and savor all your culinary accident masterpieces.)
Why This Dill Soup Is Cheeky
Alright, let's rewind to my happy accident soup situation.
First things first: I'm not one to shy away from a massive dill bouquet (seriously, these things can rival a small flower arrangement!). The good news is, everything gets tossed into the pot, even the stalks (finely chopped, of course) – waste not, want not, friends!
Speaking of using every last bit: instead of plain water, I use - when on hand - the leftover veggie cooking water from another dish as the soup base. Dill is a flavor bomb, so whether you use potato water, asparagus water, or even watermelon rind (!!!) water (don't judge, it's a thing! More on this here and here), it'll still shine through.
Vegetable broth works, too, of course.
But trust me, dill's got this stubborn (in the best way possible) flavor that will shine through no matter what. That's why I call this soup cheeky. It's like, "Hey, I might be creamy and dreamy, but I pack a punch, too!"
Now, who's ready to get saucy (the right way this time!) with some creamy dill soup?
🍽 Recipe
Cheeky, Springy DILL Soup (vegan)
Ingredients
- 1 large bunch of dill
- 1 liter of water or vegetable cooking water
- 2 tablespoons potato or corn starch
- 1 tablespoon tapioca starch* alternatively potato or corn starch
- 250 ml unsweetened vegan cream
- ½ teaspoon ground nutmeg
- Salt
- Pepper
Instructions
- Wash the dill, cut off the ends, and finely chop the whole bunch, including the stems.
- In a saucepan, mix cold water (or vegetable cooking water) with the starch and bring to a boil, stirring constantly with a whisk until the liquid begins to thicken.
- Remove from heat, then stir in the chopped dill, vegan cream, and nutmeg.
- Season to taste with salt and pepper.
Notes
I’m always curious. How did it go? Tried this creamy dill soup recipe? I wanna hear all about it. How did you serve it? Any fun twists? Any flops? Drop the details below because we all love a good kitchen win (or a lesson learned).
Wishing you planty of creamy soup delights,
Ramona
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