There is nothing better than a nice chilled soup in the heat of Summer and recently I stumbled across this recipe when I was flicking through an old Bon Appetit. It’s creator Jill Dupleix, wrote a book called ’Lighten Up’ which is a must have for lovers of food who are also trying to maintain a healthy diet.
Aside from being very easy, this soup is wholesome and delicious and in keeping with my current mantra - nutritious and light. It is labelled a ‘chilled’ soup which is great for the Summer months but it is also heats perfectly, making it a good Winter option too. Either way it has great flavours and is the perfect shade of green – what more could you ask for?
2 tablespoons olive oil
6 1/2 cups thinly sliced leeks (white and pale green parts only; about 5 large)
1 large russet potato, peeled, cut into 1/2-inch cubes
4 cups (or more) low-salt chicken broth or vegetable broth
3 tablespoons coarsely chopped fresh dill, divided
1/4 teaspoon (or more) freshly grated nutmeg
Fine sea salt
1/4 cup plain nonfat yogurt
1 tablespoon very thinly sliced lemon peel (yellow part only)
Small fresh dill sprigs (for garnish)
Salmon caviar (optional)
Heat olive oil in heavy large pot over medium heat. Add leeks and cook until softened and wilted, stirring often, 5 to 6 minutes (do not brown). Add potato; stir to coat. Add broth, increase heat to high, and bring to boil. Reduce heat to medium and simmer until vegetables are very tender, about 15 minutes.
Working in batches, puree soup with 2 tablespoons dill and nutmeg in blender until very smooth. Transfer to large bowl. Season to taste with sea salt and freshly ground black pepper. Cover and chill.
Whisk yogurt, lemon peel, and remaining 1 tablespoon dill in small bowl. Season to taste with sea salt and pepper.
Divide soup among bowls. Spoon dollop of yogurt-dill sauce on the top, sprinkle with dill sprigs and salmon caviar, if desired.
Notes: Whilst I found the salmon cavier a really nice touch , it certainly is not an essential addition – this soup is superb without it.
Source: Jill Dupleix