From Jimmy Carbone/Jimmy’s No. 43
[Ed: Argh. How did I not get a photo of this one either? I need a photo intern. This soup is thick, white, and seriously rich and creamy — but so simple! It is, says Jimmy, “Mid-winter comfort – a real northeastern soup, and all local.”]
Ingredients2 pounds new potatoes 2 pounds assorted local onions ½ cup local fresh cream ½ cup local fresh yogurt ¼ cup dill, finely chopped salt and pepper to taste
Boil new potatoes with water and salt. Run through food mill.
Roast assorted local onions. Peel and chop, then mix with potato base, cream, local yogurt, finely chopped dill. Salt and pepper to taste.