This rustic winter vegetable soup is a hearty, comforting dish perfect for chilly evenings. It features a rich base of chicken stock thickened with a roux, loaded with tender leeks, potatoes, carrots, turnips, and kohlrabi. The addition of fresh dill provides a bright, herbal note that cuts through the richness, while a tempered sour cream finish adds a luxurious velvety texture. It’s a simple, home-style meal that feels like a warm hug in a bowl.
Grandma Bessie’s Winter Vegetable Soup With Dill
Description
This rustic winter vegetable soup is a hearty, comforting dish perfect for chilly evenings. It features a rich base of chicken stock thickened with a roux, loaded with tender leeks, potatoes, carrots, turnips, and kohlrabi. The addition of fresh dill provides a bright, herbal note that cuts through the richness, while a tempered sour cream finish adds a luxurious velvety texture. It's a simple, home-style meal that feels like a warm hug in a bowl.Ingredients
Directions
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Melt the unsalted butter in a large 3-4 quart saucepan over medium-high heat.
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Add the sliced leeks and optional shallot to the pan.
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Sauté the leeks and shallot until they are limp and tender but not browned, about 4-5 minutes.
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Add the diced kohlrabi and turnip to the pan.
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Reduce the heat to medium-low and cook for 1 minute, stirring constantly.
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Sprinkle the flour evenly over the vegetables and mix thoroughly to coat.
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Gradually whisk in the chicken stock, ensuring no lumps form.
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Stir in the chopped dill, salt, and black pepper.
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Cover the saucepan and simmer for 10-12 minutes to allow the flavors to meld.
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Add the diced potato and carrot to the soup.
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Cover and continue simmering until the potatoes and carrots are tender when pierced with a fork, about 10-12 minutes.
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In a small bowl, combine the sour cream with about 1/2 cup of the hot soup broth.
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Whisk the sour cream mixture vigorously until smooth and well-blended.
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Gradually pour the sour cream mixture back into the main soup pot, stirring constantly.
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Warm the soup gently without letting it return to a boil to prevent curdling.
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Taste and adjust seasoning with additional salt if desired.
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Ladle the hot soup into heated bowls.
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Garnish with fresh dill sprigs and a dollop of sour cream before serving.
Nutrition Facts
Servings 4 quarts
- Amount Per Serving
- Calories 427.2kcal
- % Daily Value *
- Total Fat 50.8g79%
- Saturated Fat 31.2g156%
- Cholesterol 133.0mg45%
- Sodium 50.6mg3%
- Total Carbohydrate 6.7g3%
- Dietary Fiber 0.0g0%
- Sugars 6.7g
- Protein 3.7g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
