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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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You can use homemade broth, canned or even bullion (reduce or omit salt). Omit or add vegetables as you like, but the dill is the trick! Ingredients:
12 cups beef broth |
2 medium russet potatoes, peeled and cut into chunks |
2 medium onions, quartered |
4 celery ribs, cut into thick slices plus all the inner leaves of the bunch |
4 medium carrots, cut into chunks |
1 (8 ounce) can tomato sauce (or 4 ripe tomatoes) |
1 small head broccoli, cut into florets |
2 medium zucchini, thickly sliced |
8 ounces mushrooms, cleaned |
2 teaspoons dried basil (or to taste) |
1 teaspoon dried marjoram |
3 -4 sprigs fresh dill, small stems and leaves only |
salt, to taste |
dried dill (to garnish) |
heavy cream or half-and-half |
Directions:
1. Cook potatoes, onions and celery in the broth for 15 minutes.
2. Add carrots and cook for an additional 10-15 minutes.
3. Add broccoli, zucchini, mushrooms, basil and marjoram, cook until zucchini is tender.
4. Add dill sprigs. Let soup cool for a few minutes, and then puree in food processor or blender (you may need to do this in batches). Salt to taste.
5. Return to pan (or may freeze at this point) and bring to a boil.
6. Place 2-3 Tbsp of cream in each bowl, ladle soup over. Garnish with dried dill.
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