Description
Aneth Un potage. I love seasonal dill when it is in the natural environment Matures - this fragrance is no comparison. This wonderful soup is full transmits all the richness of its flavor fennel - help yourself! I cook in a slow cooker, but the same easy to portray and in the pan)))
Ingredients
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Dill
1 coup
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Butter
1 Tbsp
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Flour
1 Tbsp
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Broth
0.5 l
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Sour cream
50 g
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Chicken egg
2 piece
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Lemon juice
2 Tbsp
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Salt
Cooking
Here it is - our main character - his Majesty - DILL! Wash, chop.
In butter fry flour, a little bit.
Add the fennel and cook for another 2-3 minutes, stirring.
Add the broth, salt, pepper, bring to boil and boil for 10 minutes (lid closed). As the basis for dill soup, you can use any broth: meat, vegetable, or mushroom, in this case chicken.
Strain the broth.
Add freshly squeezed lemon juice (if not - nothing better to add than to replace it with something and mess up...)
Sour cream or cream
Eggs pre-boiled and cleaned. Cut into arbitrary slices and add to the soup, I prefer to divide into 2-4 parts - and can be smaller)))
Before serving, decorate with dill or parsley. Recipe from "the one". Bon appetit!!!
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