[VIDEO]: Down with the dill
Fresh herbs. Flavor-packed, health-supportive, and inexpensive. Translation: they're one of those ingredients that's well worth experimenting. There are endless ways to use fresh herbs to transform your home cooking from basic to out-of-this-world delicious.
In the spirit of spring, I want to get down and dirty with this season's star herb, dill. You may have spent many-a-dinners pushing dill-roasted carrots around your plate as a kid, but rest assured, there is so much more that dill can do! So bright and flavorful, I love to add this goodness to just about everything this time of year to help me take my food up a few notches. My taste buds and belly have yet to complain.
This week's episode of MICHELLE'S MONDAY MINUTE is where it's at! Check out more dill deets in the video below, and add my Celery Leek Soup to your weeknight meal rotation this week. Don't forget to tag your pics with #MichellesMondayMinute, sharing is caring!
Celery Leek Soup
1 head celery, diced
1 medium yellow onion, diced
2 leeks, diced
1 yukon or idaho potato, peeld and diced
1/2 c. dill, de-stemmed, plus more for garnish
4 c. vegetable stock
2 tbsp. ghee or grass-fed butter
1/4 c. coconut oil
Drizzle extra virgin olive oil
Salt/papper to taste
- Heat ghee and coconut oil in large soup pot over medium-high heat. Add celery, onion, leeks, potato, and handful of salt/pepper, stirring often until onions are soft, about 8 minutes.
- Add vegetable stock, bring to a boil, then lower heat to simmer for another 10 minutes, until potatoes are soft.
- Remove from heat. Working in batches, puree soup in a blender with dill (or use immersion blender).
- Strain soup through a mesh sieve and discard any remaining celery pulp.
- Garnish with a drizzle of extra virgin olive oil, sea salt, and dill leaves.
Other dill ideas:
- Over smoked salmon
- In omelettes and frittatas
- Tossed with salad greens
- Blitzed into dressings
- Added to yogurt sauce
- Stored in mason jars as a natural air freshener