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“This soup is made with a broth infused with fresh herbs and garnished with a flavorful yogurt. Please use only fresh herbs for the best flavor. From cookbook author Nancy Baggett.”
READY IN:
2hrs 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the soup, combine chicken broth, carrots, and potatoes in a large saucepan or Dutch oven, over medium high heat.
  2. Add whole, uncut herbs to pot and bring mixture to a boil; reduce heat to medium to medium low to simmer, uncovered, until carrots and potatoes are tender, 13 to 15 minutes; remove from heat and let cool slightly.
  3. Remove herbs and discard.
  4. Remove peels from potatoes, add butter, and puree soup with an immersion blender; or remove carrots, peeled potatoes, butter, and enough broth to a blender or food processor to puree.
  5. Season soup with salt and pepper to taste.
  6. Cover and refrigerate, at least 2 hours and up to 48 hours.
  7. Soup can be thinned with a little water when serving, if desired.
  8. To make the garnish, combine yogurt, chopped dill, and chopped chives in a small bowl; season with salt, if desired.
  9. Cover and refrigerate at least 2 hours and up to 48 hours.
  10. To serve, ladle soup into individual serving bowls and top with a couple of teaspoons of the herbed yogurt; partially swirl yogurt into soup.
  11. Garnish with a sprig of dill.

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