Broccoli Buttermilk And Dill Potatoes Recipes

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POTATO BROCCOLI & DILL SOUP WITH SOUR CREAM



Potato Broccoli & Dill Soup With Sour Cream image

This is one of our favorite comfort foods around here. It's perfect for those who want a rich creamy soup without cheese. The sour cream adds an amazing richness. Look for long leggy broccoli since you use more stem than top in this recipe. I often find I don't have a full pound of stems, but it seems to work out fine anyway.

Provided by Cyndi Kate

Categories     One Dish Meal

Time 1h

Yield 1 1/2 quarts, 6 serving(s)

Number Of Ingredients 11

4 cups water
1 lb broccoli stem
4 lbs potatoes, peeled and diced into 1 inch cubes
1 large onion
1 large garlic clove
2 teaspoons dill
4 tablespoons butter
1 1/3 cups sour cream
2 tablespoons fresh parsley
1 cup broccoli floret
salt

Steps:

  • Combine all ingredients except sour cream, parsley and broccoli florets in a large stock pot. Resist the urge to add more water -- it doesn't seem like enough, but it is, and if you add more, the consistency of the soup will be thin and watery.
  • Bring to a boil and simmer until potatoes and broccoli are tender.
  • Meanwhile, steam the broccoli florets and mash them with a potato masher or fork.
  • Remove about three or four cups of the soup mixture and mash that as well.
  • Add the mashed mixture and mashed florets to the pot and stir. The mixture should be thick like stew. If it's still runny, mash some more.
  • Remove from heat, stir in sour cream, salt to taste and serve.

Nutrition Facts : Calories 440, Fat 18.4, SaturatedFat 10.9, Cholesterol 46.9, Sodium 157.2, Carbohydrate 62.6, Fiber 9.1, Sugar 6.5, Protein 10.1

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