Dill Soup

• 1 tablespoon extra virgin olive oil
• 1 small onion, chopped
• 1 leek, white and light green parts only, cut in half lengthwise, cleaned and sliced
• Salt, preferably kosher salt, to taste
• 1 large or 2 medium carrots (about 1/4 pound), sliced
• 1 rib celery, sliced
• 2 large garlic cloves, sliced
• 1 to 1 1/4 pounds russet potatoes, peeled and diced
• 1 quart water, chicken stock or vegetable stock
• A bouquet garni made with a bay leaf, 1 sprig of parsley and 1 sprig of dill
• 1/4 cup finely chopped fresh dill
• 1/2 cup plain low-fat yogurt, plus additional for garnish
• 1/2 teaspoon cornstarch
• Garlic croutons
• small dill sprigs for garnish if serving hot
• Thinly sliced cucumbers if serving cold

1. Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and leeks.
2. Cook, stirring, until they begin to soften, about three minutes, and add 1/2 teaspoon salt, the carrot and the celery.
3. Cook, stirring, for five minutes, and add the garlic.
4. Stir together for about a minute, until fragrant, and add the potatoes, water, salt and the bouquet garni.
5. Bring to a boil, reduce the heat and simmer for one hour.
6. Remove the bouquet garni.
7. Puree the soup in an immersion blender, or blend 1 1/2 cups at a time in a blender, covering the top tightly with a towel to avoid splashes.
8. If you want a smoother consistency, put the soup through a medium strainer.
9. Stir together the yogurt, cornstarch and dill, and stir into the soup.
10. Heat through.
11. Add a generous amount of freshly ground pepper, taste and adjust salt.
12. Serve hot, garnished with garlic croutons and small dill sprigs; or chill and serve cold, garnished with a dollop of yogurt, thinly sliced cucumbers and small dill sprigs.

extra virgin olive oil, onion, only, salt, carrots, celery, garlic, russet potatoes, water, bouquet garni, fresh dill, yogurt, cornstarch, garlic, dill, cold

Taken from cooking.nytimes.com/recipes/1012586 (may not work)