Easy Recipes | Chilled Dill Soup

Chilled Dill Soup

Ingredients for the Culinary School Chilled Dill Soup Easy Recipes by Mix'n Match Menus

Serves 4

• 2 cups / 500 ml / 16 fl oz chicken stock
  
• 1 large onion, chopped
  
• 4 zucchini (courgettes) , chopped
  
• 1 large potato, chopped
  
• 1/2 taespoon ground cumin
  
• 1 cup / 250 g / 8 oz sour cream
  
• 2 tablespoons chopped fresh dill
  

Culinary School Cooking Style Easy Recipes

• 1) Combine stock, onion, zucchini, potato and cumin in a saucepan. Bring to the boil. Simmer for 20 minutes or until potatoes are tender. Cool slightly.
  
• 2) Puree soup. Transfer to a bowl. Stir in sour cream, dill and season to taste. Cover. Chill for 3 hours before serving.
  

Easy Recipes Best combination

Appetizer: Chilled Dill Soup
Main Dish: Caribbean Poussins
Dessert: Passionfruit Mousse

Culinary School term meaning (Chicken Stock - Chicken stock is made by simmering the leftover parts of a chicken. Virtually all the leftover parts can be used. Frequently, the bones, neck and giblets are used because they are inedible in most recipes.) (Zucchini - small cucumber-shaped vegetable marrow; typically dark green) Easy Recipes (Cumin - An aromatic spice with a distinctive bitter flavor and strong, warm aroma due to its abundant oil content. Cumin "seeds" are actually the small dried fruit of an annual plant in the parsley family)
Easy Recipes