Serves6
- Active Time:15 min
- Start to Finish:40 min
February 2008
This recipe was brought over from Poland by test kitchen director Ruth Cousineau's grandmother. After watching the soup disappear from our test kitchen in a matter of minutes, we have a feeling your family will love it, too.
-
2
carrots, cut into 1/2-inch pieces
-
2
celery ribs, cut into 1/2-inch pieces
-
1
large onion, coarsely chopped
-
1 1/2
lb
russet (baking) potatoes, peeled and cut into 1/2-inch pieces
-
1/2
stick unsalted butter
-
4
cups
water
-
1
cup
whole milk
-
2
tablespoons
chopped dill
-
Cook vegetables in butter in a 5- to 6-quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes. Add water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes. Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids). Return to pot, then stir in dill and salt and pepper to taste.