Chilled Leek Soup with Lemon Dill YogurtPrint Recipe

 

I was flicking through my most recent copy of Bon Appetit the other day and was happy to notice an article written by OUR (Australia’s) Jill Dupleix. Jill is prettier half of the dynamic food duo that seemed to dominate the food scene in Australia during the 90′s and early into the noughties. Everything food related in Australia seemed to be either judged, written about, run or scorned (very wittingly) by Terry Durack and Jill Dupleix. They even bought out a couple of cook books which were very well recieved as they both had a knack (Terry in particular) for describing food and ingredients in the most seductive and wiliest of ways.

They eventually moved to the UK to broaden their reportoire, Terry realised his career was killing him (he was a dumpling away from a heart attack) so they went healthy and that was that – or so I thought. They are now more renowned and respected than ever before, Jill has written another very successful book called ‘Lighten Up’ and Terry recently published ’1001 Foods: The Greatest Gastronomic Sensations on Earth’ – a must have for lovers of food.

And so Jill brings us this soup – it is wholesome and delicious and in keeping with her current mantra, it is healthy and light. It is labelled a ‘chilled’ soup but we ate it hot because in New York it is still freezing. Either way it has great flavours and is the perfect shade of green – what more could you ask for from a queen of cuisine?

Ingredients
2 tablespoons olive oil
6 1/2 cups thinly sliced leeks (white and pale green parts only; about 5 large)
1 large russet potato, peeled, cut into 1/2-inch cubes
4 cups (or more) low-salt chicken broth or vegetable broth
3 tablespoons coarsely chopped fresh dill, divided
1/4 teaspoon (or more) freshly grated nutmeg
Fine sea salt
1/4 cup plain nonfat yogurt
1 tablespoon very thinly sliced lemon peel (yellow part only)
Small fresh dill sprigs (for garnish)
Salmon caviar (optional)

Heat olive oil in heavy large pot over medium heat. Add leeks and cook until softened and wilted, stirring often, 5 to 6 minutes (do not brown). Add potato; stir to coat. Add broth, increase heat to high, and bring to boil. Reduce heat to medium and simmer until vegetables are very tender, about 15 minutes.

Working in batches, puree soup with 2 tablespoons dill and nutmeg in blender until very smooth. Transfer to large bowl. Season to taste with sea salt and freshly ground black pepper. Cover and chill.

Whisk yogurt, lemon peel, and remaining 1 tablespoon dill in small bowl. Season to taste with sea salt and pepper.

Divide soup among bowls. Spoon dollop of yogurt-dill sauce on the top, sprinkle with dill sprigs and salmon caviar, if desired.

Notes: Whilst I found the salmon cavier a really nice touch , it certainly is not an essential addition – this soup is superb without it.

Source: Jill Dupleix

© 2011, Michelle. All rights reserved.

This entry was posted in Soups, Starters, Vegetables, Vegetarian. Bookmark the permalink.

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