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What You Need:
(Serving Size: 8)
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6 tablespoons butter
1 cup finely chopped onions
1 cup coarsely chopped celery
2 medium-sized carrots, scraped and sliced into 1/8-inch-thick rounds
2 one-pound cans tomatoes, drained and chopped, with all liquid reserved
2 large boiling potatoes, peeled and cut into ½-inch cubes
1 small fresh cauliflower, trimmed and separated into flowerets
2 quarts chicken stock, fresh or canned
2 teaspoons salt
Freshly ground black pepper
A large bunch of fresh dill leaves, tied together with string
½ pound fresh green string beans, trimmed and cut into 2-inch lengths
1 pound fresh green peas, shelled, or one 10-ounce package frozen peas, thoroughly defrosted
Fresh dill sprigs for garnish
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 5- to 6-quart pot, melt the butter over moderate heat. When the foam begins to subside, add the onions, celery and carrots, and stir frequently for about 5 minutes, or until the vegetables are soft but not brown.
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2. Stir in the tomatoes and their liquid, the potatoes, cauliflower, stock, salt and a liberal grinding of pepper. Bring to a boil over high heat, reduce the heat to low and simmer partially covered for 30 minutes.
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3. Add the dill, string beans and peas, and simmer partially covered for 15 minutes longer, or until all the vegetables are tender but still intact.
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4. Pick out and discard the dill and taste the soup for seasoning. Ladle the soup into a heated tureen or individual heated soup plates, garnish with sprigs of fresh dill, and serve at once.
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