Serbian Dill Soup
Serbian Dill Soup
Ingredients
- 1 shallot, small
- 2 pats butter
- to taste salt
- to taste pepper
- 1 tablespoon flour
- 1 cup chicken stock
- 1 handful fresh dill, very large
- 2 egg yolks
- 1 dollop creme fraiche
- 1 squeeze lemon juice, tiny
For Serving
- 1 slice buttered toast, big
Instructions
- 1
Finely chop the small shallot.
⏱️ 2 min
- 2
In a pot, melt the butter over medium heat.
⏱️ 1 min
- 3
Add the chopped shallot to the melted butter. Season with salt and pepper.
⏱️ 1 min
- 4
Cook the shallots until they are soft, about 3-5 minutes.
⏱️ 4 min
- 5
Add the flour to the pot with the softened shallots. Stir and cook for a couple of minutes to create a roux.
⏱️ 2 min
- 6
Pour in the chicken stock. Stir well to combine and bring to a simmer. Let it simmer for about 10 minutes.
⏱️ 12 min
- 7
While the soup is simmering, finely chop the very large handful of fresh dill.
⏱️ 3 min
- 8
Add the chopped dill to the simmering soup. Cook for another couple of minutes.
⏱️ 2 min
- 9
In a separate bowl, combine the egg yolks and the dollop of creme fraiche. Whisk these together until smooth.
⏱️ 2 min
- 10
Temper the egg and creme fraiche mixture by gradually adding a small amount of the hot soup liquid to it while continuously whisking. Continue adding hot liquid a little at a time, whisking constantly, until the mixture is warmed through. This prevents the eggs from scrambling or splitting when added to the hot soup.
⏱️ 3 min
- 11
Slowly pour the tempered egg and creme fraiche mixture back into the main pot of soup, whisking the soup constantly as you pour.
⏱️ 1 min
- 12
At the end, add the tiniest squeeze of lemon juice to the soup.
⏱️ 1 min
- 13
Ladle the soup into a bowl.
⏱️ 1 min
- 14
Cut the big slice of buttered toast into pieces and throw them into the soup just before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Serbian Dill Soup
- 1 shallot, small
- 2 pats butter
- to taste salt
- to taste pepper
- 1 tablespoon flour
- 1 cup chicken stock
- 1 handful fresh dill, very large
- 2 egg yolks
- 1 dollop creme fraiche
- 1 squeeze lemon juice, tiny
For Serving
- 1 slice buttered toast, big
Instructions
- 1
Finely chop the small shallot.
⏱️ 2 min - 2
In a pot, melt the butter over medium heat.
⏱️ 1 min - 3
Add the chopped shallot to the melted butter. Season with salt and pepper.
⏱️ 1 min - 4
Cook the shallots until they are soft, about 3-5 minutes.
⏱️ 4 min - 5
Add the flour to the pot with the softened shallots. Stir and cook for a couple of minutes to create a roux.
⏱️ 2 min - 6
Pour in the chicken stock. Stir well to combine and bring to a simmer. Let it simmer for about 10 minutes.
⏱️ 12 min - 7
While the soup is simmering, finely chop the very large handful of fresh dill.
⏱️ 3 min - 8
Add the chopped dill to the simmering soup. Cook for another couple of minutes.
⏱️ 2 min - 9
In a separate bowl, combine the egg yolks and the dollop of creme fraiche. Whisk these together until smooth.
⏱️ 2 min - 10
Temper the egg and creme fraiche mixture by gradually adding a small amount of the hot soup liquid to it while continuously whisking. Continue adding hot liquid a little at a time, whisking constantly, until the mixture is warmed through. This prevents the eggs from scrambling or splitting when added to the hot soup.
⏱️ 3 min - 11
Slowly pour the tempered egg and creme fraiche mixture back into the main pot of soup, whisking the soup constantly as you pour.
⏱️ 1 min - 12
At the end, add the tiniest squeeze of lemon juice to the soup.
⏱️ 1 min - 13
Ladle the soup into a bowl.
⏱️ 1 min - 14
Cut the big slice of buttered toast into pieces and throw them into the soup just before serving.
⏱️ 1 min