Cheeky spring dish: Cream of dill soup
This easy and fast cream of dill soup will delight dill lovers and skeptics alike.
Appetizer, Main Course, Soup
gluten-free, spring, vegan
large bunch of dill
or vegetable cooking water
potato or corn starch
alternatively potato or corn starch
Wash the dill, cut off the ends and chop the whole bunch (including the stems) very finely.
Mix cold water (or vegetable cooking water) with the starch and bring to a boil, constantly stirring with a whisk until the liquid begins to thicken.
Turn off the heat, then stir the chopped dill, the cream, and the nutmeg into the soup.
Season to taste with salt and pepper.
* I like to use tapioca starch in combination with potato or corn starch because the former helps provide a rich, creamy consistency.