Cream of Dill Soup

(22 votes)
Total Time Icon
Total time: 3 hours 16 min
Preparation Time Icon
Prep time: 15 min
Cooking Time Icon
Cook time: 1 min
Rest Time Icon
Rest time: 3 hours
Yield Icon
Enough for 2 people

🍓 Ingredients

1/4 liter Vegetable broth or alternatively chicken broth
2 bunch Dill 📝 🍽
2 Shallots or 1 small onion
60 milliliters White wine 📝 🍽
10 grams Butter 📝 🍽
1 Egg yolk 📝 🍽
  Salt 📝 🍽
  Pepper white freshly ground 🍽
100 grams Whipped cream 📝 🍽

🍽 Instructions

Carefully wash the dill and spin dry well again. Pluck the dill tips, chop the large stems. Boil the dill stems in the vegetable broth for 10 minutes. Peel and finely dice the shallots. Sauté in the butter in a saucepan until translucent, then deglaze with the white wine. Pour the broth through a sieve and slowly bring to a boil. Set aside a few dill tips for garnish, finely chop the remaining tips and add to the soup. Season to taste with salt and pepper.

Remove from heat.

Whisk cream and egg yolk, stir into soup. Do not let it boil any longer. Serve in portions and sprinkle on the dill tips set aside.

Tip: A poached egg or some whipped cream is delicious as an accompaniment.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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