Chicken Soup with Dill, Gelled or Hot

Preparation info
  • Makes 4 cups 1 l ) ;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

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.



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