This refreshing soup was easy-peasy to make – I started by sauteeing a big spoonful of minced garlic with about the same amount of extra virgin olive oil. I tossed in a big pinch of dried smoked onion, and waited until the garlic got all toasty. Then I tossed in 2 diced medium russet potatoes, and seasoned with salt & pepper. I cooked everything together until the potatoes were mostly translucent (but weren’t crispy), then I added 2 cups of chicken stock and one cup of 2% milk. I simmered the soup together, and about half an hour later added another cup of 2% milk and checked the seasoning. After another 15-20 minutes, I pulled it off the heat and let it hang out and cool down. When it was a little warmer than room temp, I blended it with my immersion blender, and stirred in about a tablespoon of chopped fresh dill. I let it chill out in the fridge until dinner, when we enjoyed it with a salad. The soup was creamy, savory, super light and very refreshing.
One year ago today: Museo Sorolla
Three years ago today: leftovers: Shalimar of India