RCI-SP.002.0157.001
Potato Carrot Soup with Sour Cream Dill Sauce
Potato Carrot Soup with Sour Cream Dill Sauce from the Recidemia collection
Prep7 min
Cook2 min
Total9 min
Servings4
Difficultyintermediate
Ingredients
- olive oil or butter3 tablespoons
- carrots1 poundpeeled and cut into small, bite-sized pieces
- yellow onion1 unitpeeled and thinly sliced
- potatoes2 poundspeeled and diced
- garlic3 clovesminced fine
- 1½ quarts
- bunch chives1 mediumchopped fine
- 1 unit
- 1 cup
- ½ teaspoon
- – 3 tablespoons chopped fresh dill2 unit
Method
1
Heat the olive oil or butter in a large pot over medium heat. Add the sliced yellow onion and sauté for 4-5 minutes until softened and translucent.
2
Stir in the minced garlic and cook for 1 minute until fragrant, then add the diced potatoes and carrot pieces.
1 minutes
3
Pour in the vegetable or chicken broth and bring the mixture to a boil over medium-high heat.
5 minutes
4
Reduce the heat to medium-low and simmer for 20-25 minutes until the potatoes and carrots are very tender and easily pierced with a fork.
22 minutes
5
In a small bowl, whisk together the sour cream, chopped fresh dill, paprika, and a pinch of salt and pepper until well combined.
6
Taste the soup and season with additional salt and freshly ground pepper as needed for balance.
7
Ladle the hot soup into serving bowls and top each portion with a spoonful of the sour cream dill sauce. Garnish with the chopped chives and serve immediately.