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.
- 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
- Set broiler on high and place pork pieces on cookie sheet 8 inches under broiler. Brown pork on both sides.
- 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.
- 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.
- In a small bowl, dissolve the flour in the cold water and add to the stock. Bring the stock back to a low boil.
- 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.