Potato, Roasted Onion, Yogurt, and Dill Soup

From Jimmy Carbone/Jimmy’s No. 43

Serves ??

[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.”]


2 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.


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One Response to “Potato, Roasted Onion, Yogurt, and Dill Soup”

  1. Soup and Bread Marathon, 2/3-2/4/10: Part 2 « Soup and Bread Says:

    […] Sweet Alexis, from Jimmy’s No. 43, in the East Village. She was the first to arrive, bearing a rich, savory roasted sweet onion soup with potato and dill. […]

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