When the days are short and the temps are low, many of us turn to classic comfort foods prepared at home.
These traditional recipes from Jewish Baltimore foodie Ilene Spector will warm your heart and fill your belly.
Carrot Dill Soup
Ingredients
- 1 half stick unsalted butter
- 1 large onion, diced
- 2 1/2 pounds fresh carrots, peeled and diced (Try using the ones with greens on them — they’re much sweeter)
- 2 ribs celery, leaves included, diced (or use leeks, white parts)
- 8 cups chicken stock or broth
- 1/4 cup plus 2 Tablespoons fresh dill
- 1/2 teaspoon salt
- Pinch of cayenne pepper (important)
- 1/4 teaspoon freshly ground black pepper
- Sour cream dollops
- 6 sprigs dill (or cilantro) for garnish
Instructions
- Melt butter in a soup kettle/pot.
- Add the onion and cook over low heat until wilted, about 10 minutes.
- Add the carrots, celery, stock, 1/4 cup dill, salt, black pepper and cayenne. Bring to a boil, reduce heat and cover. Simmer until carrots are tender, about 40 minutes.
- Allow to cool slightly. Puree the soup in batches in a blender.
- Return to the kettle, stir in remaining 2 Tablespoons dill and adjust seasonings. Heat through.
- Serve each bowl of soup garnished with sour cream and a sprig of dill or cilantro. (Be creative: draw a carrot, heart, or person’s name on top of soup with the sour cream or top with pepitas for a crunch before serving).
Notes
On this episode of "The Food Enthusiast," Dara Bunjon talks with Anne-Marie Bonneau, author of "The Zero-Waste Chef."
This roasted eggplant recipe from Elite Jakob is easy, quick and delicious, perfect as a side dish, for brunch or next to fish or chicken or meat dishes.
Dara Bunjon talks with wine aficionado Zena Polin, proprietor of Beauty Champagne and Sugar Boutique and co-host of the "When You Just Want a Glass of Wine" podcast.
You can bake these no-flour, no-white sugar blueberry muffins from Elite Jakob in a regular muffin tin or as bite-size mini muffins.