Wednesday, June 13, 2012

A recipe that actually is not fatty: Version 2 of Dill Vegetable Soup!

...and I prove to you that I can make things that are not horrendously fatal to your figure.

I was originally going to write another post, but I put up the picture of this soup on Facebook and got two requests from Aaron B. and Nicki to write this recipe up, so here it is.

It's a vegetarian (and if you skip the noodles, vegan) variation on ye olde Jewish/Eastern European soup, with that ever-classic flavoring: dill!

I've actually made another variety of this soup before for Passover, which can be found here. The vegetables used in this one are completely different, and is written for less broth.

Dill vegetable soup with noodles

Dill Vegetable Soup with Noodles

I use the classic Jewish measures of the eyeball and the palm of my hand for many, many recipes, so once again, all measurements are approximate.

2 medium-large onions, diced
5 cloves garlic, crushed
1 turnip, peeled and chopped or diced
2 large parsnips, peeled and chopped
3 large carrots, peeled and chopped (I chop them thick and hearty)
3 tbsp olive oil, keep a bit more on hand just in case
2 tsp. rosemary
1 bay leaf
1 tbsp. salt
1 tsp. pepper
1/2 tsp. marjoram
1/2 tsp. thyme
1 1/2-2 cups dill (about two fistfuls), de-stemmed (sprigs OK) and chopped lightly, plus extra for garnish if desired
thin egg noodles

1. In a medium-large stock pot (any normal stock pot should do), saute the onions and garlic in the oil until the onions are soft.

2. Add the parsnips, carrots, and turnip, and cover the entire thing in water (I estimate about 4 quarts, but do it until there seems to be 3-4 times more water by volume than solid.)

3. Bring the vegetable-water to a boil while covered.

4. Once the water is boiling, add the rosemary, bay leaf, salt, pepper, marjoram, thyme, and dill. Cover and let simmer for up to an hour, until the flavor is very vegetable- and herb- rich. Forty-five minutes worked fine for me. If the soup is not flavored enough, add more spices in the following proportion: 3 parts salt, 2 parts rosemary, 1 part pepper.

5. In the meantime, cook the thin egg noodles separately, and set aside. I recommend using good old Jewish lokshen, although I imagine a thin pasta could work well. Do not cook the noodles in the soup; otherwise, the soup may become overly starchy. This rule is good in general for starchy soup insertions.

6. Remove the soup from the heat, and serve with the noodles and, if you want, dill for garnish. If you want, you can serve it without the vegetables, but I recommend serving it with the vegetables, particularly if you get awesomely fresh parsnip.

(The soup also apparently works well for a stock, my sister has already used some of the broth to cook some zucchini.)

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