Recipes > Dilly Dilly Dill with Lemon > Summer Soup with Dill
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Craft Show Update
Click read more for information regarding our proposed 2012 schedule.  Preserving the taste of Summer...I did it again, but this time I made my chutney with tomatoes from our own garden. What a thrill. I used the Tomato Relish recipe from the Edmond's Cookbook (page 184) and our Curry Blend (I add two tablespoons) from Bittersweet Herb and Spice Blends (of course!). It doesn't make a huge amount, but with just the two of us at home now we manage to make the amount last until next summer's tomatoes are ready!Cheers, Mary-Lee email us your idea... Craft Show UpdateWe have completed our fifteenth year of shows! Bring on #16...Click read more for information regarding our 2010 schedule. |
Summer Soup with Dill
Summer Soup with Dill approx 6 servings
The beauty of this soup is the great number of variations. Adjust anything from the quantities to the seasoning to suit your own taste. Substitute any kind of fish (even cray) for the shrimp. Make it early in the day and let sit in refrigerator to let flavours marry. These quantities will serve six as a starter. 1 cup stock (homemade, cube or packaged) 250g plain yoghurt 125g runny cream 1 litre tomato juice 1 large cucumber peeled and diced 1 tablespoon Bittersweet Dilly Dill 1 good teaspoon Bittersweet Zesty Garlic or 1 clove crushed fresh garlic you can also add a good pinch of Bittersweet Cajun for a bit of spice (optional) Shrimp - be generous have a handful per serving lemon juice chives, chopped Have stock cool, so if you are using a cube dissolve it in hot water and cool. Mix stock, yoghurt, cream, juice, cucumber and seasonings in a large bowl. Cover bowl and refrigerate at least 3 hours (all day is better). Defrost shrimp if necessary and pat dry. Toss with lemon juice. Chill. Fill each serving bowl with soup, place shrimp on top and garnish with chopped chives. |