Chicken Soup with Dill, Gelled or Hot from Soup: A Way of Life by Barbara Kafka
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.
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Ingredients
- 4 cups (1 l) Extra-Rich Chicken Stock or Basic Chicken Stock
- 1 tablespoon gelatin, if using Basic Chicken Stock
- 2 tablespoons fresh lemon juice
- 2 tablespoons coarsely chopped dill
- 4 sprigs dill, for serving
- ¾ teaspoon kosher salt
- 1 small onion, quartered
- 1 small carrot, peeled and coarsely chopped
- Freshly ground black pepper, to taste
- 4 lemon wedges, for serving
- Sour cream, if serving gelled
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