Summer soup with new vegetables and dill
Ingredients
- 1 l stock or water
- 500 ml milk
- 3 medium potatoes, cut into cubes
- 2 small young carrots, peeled, cut into small cubes
- 1 large bunch of dill, chopped
- 1 young onion, finely chopped
- 1 tbsp butter
- 1 tbsp. vegetable oil
- Salt and pepper to taste
1) Heat butter and vegetable oil in a pot and sweat onions until transparent, add potatoes and carrots, sweat the vegetables for a minute and add stock. Season with salt and pepper to taste.
2) When the potatoes are done, add milk and bring to a boil.
3) Add finely chopped dill, remove the soup from heat and cover with a lid. Set aside for 10 minutes to infuse.
Serve hot, sprinkling with fresh dill.
Enjoy your meal!