Warmer weather is on it’s way and soon we’ll be saying goodbye to soup season. Here’s one you will want to try before cold weather comes to an end.
from Better Home and Gardens Soups and Stews Book
2 medium carrots, shredded (1 cup)
1/2 cup sliced celery
1 clove garlic, minced
1 tablespoon butter
4 cups chicken broth or stock
3 cups cubed, peeled potatoes
2 tablespoons snipped fresh dill or 2 tablespoons dried dill weed
1 15 ounce can cannellini beans or great northern beans, rinsed and drained
1/2 cup dairy sour cream or plain non-fat yogurt
1 tablespoon cornstarch
Salt and pepper to your taste
Over medium heat, sauté carrots, celery and garlic in butter until tender, 4-5 minutes. Add chicken stock, potatoes and dill. Bring to a boil, then lower heat and simmer covered until potatoes are tender, 20-25 minutes. Mash half of the potatoes, then stir in the beans.
In a small mixing bowl, combine the sour cream and cornstarch; stir into the soup mixture. Cook until thickened and bubbly. Add salt and pepper to your taste. Serves 4-6.