Chicken Soup with Dill, Gelled or Hot

Name: Chicken Soup with Dill, Gelled or Hot
Yield: Makes 4 cups (1 l); 4 first-course servings
Ingredients: 4 cups (1 l) Extra-Rich Chicken Stock or Basic Chicken Stock; 1 small onion, quartered; 1 small carrot, peeled and coarsely chopped; 1 tablespoon gelatin, if using Basic Chicken Stock; ¾ teaspoon kosher salt; 2 tablespoons coarsely chopped dill; Freshly ground black pepper, to taste; 2 tablespoons fresh lemon juice; Sour cream, if serving gelled; 4 sprigs dill, for serving; 4 lemon wedges, for serving

Preparation info

Makes 4 cups 1 l ) ;
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This is a lovely way to start a summer meal, perhaps before a whole poached or roasted fish, a big salad, and fresh berries with sorbet. This is also delightful hot.

Ingredients

4 cups (1 l) Extra-Rich Chicken Stock or Basic Chicken Stock
1

Starter
Stock
Soup
Spicy

Method

In a medium saucepan, bring the stock (reserve ½ cup [125 m] if using gelatin), onion, carrot, and pepper to a boil. Lower the heat and simmer for 20 minutes.

If using the gelatin, sprinkle it over