Ingredients: |
Ingredients: 3 or 4 Large White or Yukon potatoes, Cleaned , Peeled and cut in bite size or small chunks.
Water to Cover. ADD SALT.
Medium SOUP POT
Six fresh Eggs (or more? depends on taste)
Fresh Dill to taste Reserve some Dill WEED for garnish
Dill Seed seasoning
Dash Celery seeds
1/2 Cup to 1 Cup Apple Cider Vinegar
Sour Cream - to taste. Begin with small container. More can be added if desired.
VITAMIX
1 Cup Cashews
1 Cup Water
Salt and pepper to taste
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Directions: |
Directions:Place Cut potatoes, covered generously with salted water in Medium Soup Pot.
Allow for water to boil down, so be generous.
Add Fresh dill and Dill Seeds to boiling potatoes.
Celery seeds are optional (add very little)
Add Apple Cider Vinegar 1/2 cup at a time.
Boil slowly until potatoes are very well done.
Check to see if more liquid is needed. ADD if necessary.
VITAMIX
Prepare Cashew Cream:
ADD 1 Cup Cashews with 1 Cup Water
ADD Sour cream by spoonfuls to desired consistency. until 1 small container of sour cream is emptied.
If necessary add more liquid...could be the potato water if you like.
Place contents of VITAMIX slowly in
to Soup Pot with slowly cooking potatoes
Stir constantly until all is absorbed.
Check for consistency. Add more sour cream or water if needed to get nice balance.
Let simmer on slow for 10 minutes.
At this point, it should smell like you remember, if not, add more dill or vinegar.
When soup has melded, bring to slow boil,
ADD raw eggs one at a time to soup,
Space them out.
Allow to cook for another 15 minutes before serving.
Serve with dill garnish and extra Apple Cider Vinegar for taste. |
This recipe for Dill Potato Soup is from