Ingredients
Scale
- 1/2 medium onion (approximately 2.5 oz or 70 g), white or yellow
- 2 medium carrots (approximately 5 oz or 140 g)
- 14 oz (400 g) young potatoes (or regular potatoes)
- 1 tablespoon butter
- 32–35 oz (0.9 – 1 liter) vegetable or meat-based stock (preferably homemade)
- 7–9 oz (200–250 g) heavy cream (30% or 36% fat)
- 1 large bunch (3.5 oz or 100 g) fresh dill
- 1 tablespoon lemon juice
- ½ teaspoon ground or grated nutmeg
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/3 cup hard cheese (e.g., Polish Bursztyn or Italian Parmesan), grated into flakes
Instructions
- Peel and dice the onion, carrots, and young potatoes.
- Sauté the diced onion in butter over medium-low heat until translucent.
- Add diced potatoes and grated carrots, sauté for 2-3 minutes.
- Pour in the stock and let it simmer for about 20 minutes.
- Blend one cup of the soup with heavy cream, then return it to the pot.
- Stir in chopped dill, lemon juice, nutmeg, and season to taste.
- Let it cook for another 3-4 minutes, then serve hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For best results, use homemade stock.
Adjust the cream amount to achieve your desired soup thickness.
Feel free to add spinach or leeks for variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Calories: 380
- Sugar: 4
- Sodium: 700
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 7
- Cholesterol: 70