Friday, February 8, 2013

Lemon, Dill Pollen, and Potato Soup

Lemon, Dill Pollen and Potato Soup
by Sarah Gillespy

1 box of vegetable stock
2 medium russet potatoes, cut into large chunks
a handful of baby carrots, cut in half
1 small to medium onion, cut into large chunks
3 stalks celery, cut into large chunks
a handful of green beans, trimmed and cut in half
1 Tablespoon diced garlic
Juice from 1 lemon
approximately 1/2 teaspoon 
Marx Foods Dill Pollen
olive oil
salt and pepper

Heat a bit of olive oil in a 2-quart stockpot over medium heat. Add the garlic, onions, carrots, celery and potatoes, season with salt and pepper. Saute for about 10 minutes, stirring occasionally and making sure the vegetables are well seasoned. Add the dill pollen, stock and lemon juice. 
Stir to combine and let simmer for about 25 – 35 minutes, until the potatoes are fork tender.

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