recipe: Spring leek and dill soup - a quick and light meal to take the chill off
Mary Bilyeu | Contributor
This is a perfect soup to enjoy for spring, when the better weather encourages us to eat lighter foods but there's still a hint of chill sometimes that calls for a bit of warmth. This is particularly lovely for those rainy days that need a bit of brightening.
Because it's so easy, you can prepare this soup at the end of the day for a quick supper, or even make it during the morning rush so that it can be brought along to work for lunch.
With subtle flavoring, this is an ideal accompaniment to a sandwich or a salad. Really, there's no meal that wouldn't be enhanced by this soup!
Spring Leek and Dill Soup6-inch length leek
1 tablespoon butter
1/2 cup dry white wine
1-1/2 cups chicken stock
1 teaspoon kosher salt
1/2 teaspoon dry dill (or 1 tablespoon fresh)
1/4 cup half-and-half
Trim ends from leek, remove outer layer; quarter the leek lengthwise, then slice thin.
In a small saucepan, melt the butter over medium heat. Add the leek and cook, stirring frequently, for 5 minutes until tender and just starting to caramelize. Add the wine and cook for 3 minutes. Add the stock and the salt; place into a blender and puree until only tiny bits of leek remain.
Pour the soup back into the saucepan, and add the dill. Cook over medium heat for 5 minutes until heated through, then stir in the half-and-half.
Serves 2-4 as a first course.
writes about her adventures in the kitchen - making dinner, celebrating holidays, entering cooking contests ... whatever strikes her fancy. She is also on a mission to find great deals for her Frugal Floozie Friday posts, seeking fabulous food at restaurants on the limited budget of only $5 per person. Feel free to email her with questions or comments or suggestions: firstname.lastname@example.org.
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