Ingredients
Array
(
[0] => Array
(
[fa86eadf-9680-8634-a55a-6034000baca5] => Array
(
[title] => "carrot, raw, medium"
[ingredientid] => 36046
[ingredientuuid] => fa86eadf-9680-8634-a55a-6034000baca5
[quantity] => 2.00
[measure] => each
[title_custom] => carrots,
[componentid] => 0
[method] => cut into 1/2-inch pieces
)
[4deb7076-dd7a-98c4-4d1c-eec843092c01] => Array
(
[title] => celery, stalk, fresh, med
[ingredientid] => 5715
[ingredientuuid] => 4deb7076-dd7a-98c4-4d1c-eec843092c01
[quantity] => 2.00
[measure] => each
[title_custom] => celery ribs,
[componentid] => 0
[method] => cut into 1/2-inch pieces
)
[120d0db3-8cb3-e554-c96b-2ea4f93962c1] => Array
(
[title] => onion, scallions, tops & bulb, fresh, lrg
[ingredientid] => 22720
[ingredientuuid] => 120d0db3-8cb3-e554-c96b-2ea4f93962c1
[quantity] => 1.00
[measure] => each
[title_custom] => large onion,
[componentid] => 0
[method] => coarsely chopped
)
[c57b4936-87ab-9604-addb-de5f729e4796] => Array
(
[title] => "potato, russet, w/ skin, raw, medium"
[ingredientid] => 37870
[ingredientuuid] => c57b4936-87ab-9604-addb-de5f729e4796
[quantity] => 1.50
[measure] => pounds
[title_custom] => russet (baking) potatoes,
[componentid] => 0
[method] => peeled and cut into 1/2-inch pieces
)
[c221c1d4-a6d8-eb14-91ce-e58192a2adeb] => Array
(
[title] => butter, unsalted
[ingredientid] => 4404
[ingredientuuid] => c221c1d4-a6d8-eb14-91ce-e58192a2adeb
[quantity] => 0.50
[measure] => each
[title_custom] => stick unsalted butter
[componentid] => 0
[method] =>
)
[6f22e95a-1d0d-6194-ed54-c666dfff06f9] => Array
(
[title] => water, tap
[ingredientid] => 34774
[ingredientuuid] => 6f22e95a-1d0d-6194-ed54-c666dfff06f9
[quantity] => 4.00
[measure] => cups
[title_custom] => water
[componentid] => 0
[method] =>
)
[a9a61793-6448-c624-8176-b4dab144cd88] => Array
(
[title] => milk, whole, w/add vit d, lactose free
[ingredientid] => 21570
[ingredientuuid] => a9a61793-6448-c624-8176-b4dab144cd88
[quantity] => 1.00
[measure] => cup
[title_custom] => whole milk
[componentid] => 0
[method] =>
)
[674ac482-5e6d-f6b4-6df7-ae5650dce49a] => Array
(
[title] => dill weed, fresh
[ingredientid] => 11492
[ingredientuuid] => 674ac482-5e6d-f6b4-6df7-ae5650dce49a
[quantity] => 2.00
[measure] => tablespoons
[title_custom] => dill,
[componentid] => 0
[method] => chopped
)
)
)
-
2 carrots, cut into 1/2-inch pieces
-
2 celery ribs, cut into 1/2-inch pieces
-
1 large onion, coarsely chopped
-
1 1/2 pounds russet (baking) potatoes, peeled and cut into 1/2-inch pieces
-
1/2 stick unsalted butter
-
4 cups water
-
1 cup whole milk
-
2 tablespoons dill, chopped
Recipe Method
1. Cook vegetables in
butter in a 5-to 6-quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to
brown and stick to bottom of pot, about 15 minutes.
2. Add water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes. Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids). Return to pot, then stir in dill and salt and pepper to taste.
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