There were some really good things that came out of my last relationship.  A stronger sense of self, a clearer vision of what I want for my life, and a taste for dill soup.  This soup is incredibly simple but there’s something about that strong dill taste that I just find addictive.

I made my own broth for this one because why not?  I usually keep a bag of leftover celery tops and fresh herbs in the freezer for this purpose.  And sometimes when I’m really on top of things I will freeze leftover bones for future stock making.  That’s how much I love homemade stock.  Of course, you don’t have to make it, you can just buy it.

Delightful Recipe

Serves 6

INGREDIENTS

  • 2 lbs pork neck pieces (you could do other things like chicken, veal, etc)
  • 1 small onion, halved
  • 1 clove of garlic, halved
  • 1 bunch of celery tops
  • 3 sprigs of thyme
  • 3 sprigs of tarragon
  • 5 pepper corns
  • 5 all spice corns
  • 2 bay leaves
  • 1 large bunch of dill (2 cups when chopped up)
  • 4 Tablespoons of butter
  • 6 Tablespoons of flour
  • 1 cup of water
  • 2 egg yolks
  • 1 cup of sour cream
  • Salt & pepper to taste
  1. Set broiler on high and place pork pieces on cookie sheet 8 inches under broiler.  Brown pork on both sides.
  2. Put pork and next 8 ingredients into a slow cooker and cover with water.  Set it on low and cook for 8 hours.  When it’s done, strain it through a fine mesh sieve and set aside.  If there is meat on the bones, remove it and reserve it for the soup.  You can refrigerate the broth for a couple of days or freeze it until you’re ready to use it.  It should yield about 10 cups.  Add water if you come up short.
  3. Heat stock to boiling.  In a separate saute pan, melt 2 tablespoon butter in a skillet, add 1/2 cup dill and sauté gently over low heat for 1 to 2 minutes.  Add the dill and butter mixture to broth and stir well.
  4. In a small bowl, dissolve the flour in the cold water and add to the stock.  Bring the stock back to a low boil.
  5. Beat the egg yolk with 2 tablespoons of butter.  Gradually add 2 cup of the boiling stock and stir well.  Stir in the sour cream until the mixture is smooth.  Return this mixture to the soup pot and simmer for a minute or two but do not boil.  Turn off the heat, add the remaining dill and reserved meat, stir, cover and let stand for 2-3 minutes before serving.

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