When my husband
and I were ecology graduate students in Alabama, a friend of ours from BYU
(named Jay) came to check out the program. Jay arrived at the airport late one
night and we took him to dinner at The Globe, our favorite restaurant in
Northport (now closed, I fear). Jay noticed that I ordered dill salad dressing, and said he had a
good recipe for me from Cooking Light.
Unfortunately, Jay decided against Alabama and attended grad school somewhere
else. But he did email me this recipe (and also Creamy Pesto), which have
been staples for us ever since! Both are very popular and have been adopted by
many of our friends in Maryland.
1 cup diced celery
2 cloves garlic, minced
2 Tbsp. margarine
8 c. vegetable broth
6 medium potatoes, peeled and diced ½”
4 tsp. dried dillweed
2 x 15.5 oz. cans great northern
beans
1 c. sour cream
2 Tbsp. flour
2 tsp. salt
¼ tsp. black pepper
Directions:
1. In a large pot over medium heat, melt
margarine. Add celery, carrot and garlic. Saute until tender.
2. Stir in broth, potatoes, and dill.
3. Turn up heat to high, and boil.
4. Reduce to medium-low heat and
low-boil several more minutes, until potatoes are tender.
5. In a small bowl, combine sour
cream, flour, salt and pepper.
6. Put sour cream mixture and beans in
the pot of soup.
7. Cook and stir until it’s been
bubbling for about five minutes.
Great with fresh rolls, biscuits, or
breadsticks! Tonight I served Pillsbury flaky biscuits J.
*Notes: Fresh
dill is a great garnish and very delicious in this soup.
The following
ideas came with the recipe, but I usually don’t do them…
«4 tsp. dried
dillweed can be substituted with 4 Tbsp. fresh dill.
«Sour cream can
be substituted with yogurt.
«Soup can be
topped with shredded cheddar.
*Nutrition facts:
Ingredient
|
Calories
|
Fat (g)
|
Sodium (% RDA)
|
Carbs (g)
|
Fiber (g)
|
Protein (g)
|
Calcium (% RDA)
|
1 c. chopped celery
|
16
|
0
|
3
|
3
|
2
|
1
|
4
|
4 medium carrots
|
100
|
0
|
8
|
24
|
8
|
4
|
8
|
2 Tbsp margarine
|
210
|
24
|
15
|
0
|
0
|
0
|
0
|
6 medium potatoes
|
480
|
0.5
|
0
|
68
|
12
|
16
|
6
|
8 c. veg. broth
|
120
|
8
|
280
|
4
|
0
|
4
|
0
|
2 x 15.5 oz. great northern beans
|
630
|
0
|
119
|
112
|
42
|
49
|
28
|
1 c. sour cream
|
480
|
40
|
8
|
8
|
0
|
8
|
32
|
2 Tbsp. flour
|
55
|
0
|
0
|
12.5
|
0
|
1.5
|
0
|
2 tsp. salt
|
0
|
0
|
200
|
0
|
0
|
0
|
0
|
Total: (14.5 c.)
|
2091
kcal
|
72.5 g
|
633 %
|
231.5 g
|
64 g
|
83.5 g
|
78 %
|
1 cup soup:
|
144 kcal
|
5 g
|
43.5 %
|
16 g
|
4.5 g
|
6 g
|
5 %
|
I
used “Blue Bonnet” brand margarine, “Knorr” brand vegetable bouillon cubes, “Bakers
and Chefs” (Sams Club) brand flour, “Morton” brand salt, and “Great Value”
(Walmart) brand great northern beans and sour cream.
Hello, new follower here and I’d like to invite you to join me at my weekly
ReplyDeleteClever Chicks Blog Hop:
http://www.the-chicken-chick.com/2012/12/clever-chicks-blog-hop-13.html
I hope you can make it!
Cheers,
Kathy Shea Mormino
The Chicken Chick