Dill is a great enhancement for many of the vegetables we are offering this week—carrots, cucumbers, potatoes, and squash. Dill is eaten worldwide and is often served with fish and mixed with soft cheeses, sour cream, and yogurt. Below is a recipe for Carrot Soup with dill which is a family favorite particularly with my children and can be eaten hot or cold.
Here are some other suggested other uses for the dill:
- Dress thinly sliced cucumbers with yogurt, chopped dill, and salt or garlic salt. Refrigerate and serve as a side with grilled chicken or fish
- Boil red potatoes with the skins on. Cool and cut into bite-sized pieces. Toss with chopped dill and butter,
- In a mixture of butter and oil, saute sliced squash and a bit of minced onion or green onion tops. Add chopped dill just as the squash begins to brown.
Carrot Soup, 4 servings
- 1 Tablespoon butter or oil
- ¼ cup onion chopped
- 2 cups carrots sliced
- 2 cups chicken broth or vegetable broth.
- ½ cup milk or soymilk
- 3 Tablespoons chopped dill Salt to taste.
Sauté onions in oil or butter. Add carrots and broth. Cook until carrots are done. Puree in a food processor or blender. Add milk or soymilk and chopped dill. Adjust seasonings. Serve hot or cold.
