Summer Harvest Soup with Chilled Dill Yogurt

June 30, 2010
4 Ratings
  • Serves 6-8
Author Notes

My mom's Bolinas onions, our own backyard celery blossoms, freshly harvested garlic, and juicy Meyer lemons - all lovingly cultivated - bring depth and soul to this summery soup. After breezing through the sweet home-grown cookbook SoupLove (by Oakland locals Rebecca Stevens and Nabil Samandi), I was drawn to their Summer Squash and Dill Soup. As I got ready to make their soup, my creative juices got going and I ended up morphing their inspiration into my own summer soup recipe. - yummy supper

yummy supper

Test Kitchen Notes

Don't be afraid of the whole head of garlic -- yummy supper's soup tastes of a wonderful combination of garlic with hints of flavorful dill. The potato and squash give the soup a velvety texture. A dollop of the lemony yogurt adds a wonderful creaminess to this summer soup. - Stephanie —The Editors

What You'll Need
  • Summer Harvest Soup
  • 2 medium yellow onions, sliced
  • 1 small head of garlic, pressed
  • 1/4 cup olive oil
  • 1 1/2 teaspoons fresh celery blossoms ( or 1/2 teaspoon dried celery seeds)
  • pinch sea salt
  • pinch cayenne pepper
  • 1/2 cup dry white wine
  • 3 cups small butterball potatoes, diced
  • 4-5 cups chicken stock (homemade if possible)
  • 6 cups mixed summer squash, diced
  • pinch ground white pepper
  • 1/8 cup fresh dill fronds, coarsely chopped
  • Chilled Dill Yogurt
  • 6 ounces plain yogurt (creamy greek yogurt or sheep yogurt if you can find it)
  • 2 cloves garlic, pressed
  • 1/2 Meyer Lemon, juice
  • 1/2 Meyer Lemon, zest
  • 1 teaspoon fresh dill, chopped
  • tiny pinch sea salt
  1. In a large stock pot or dutch oven, heat olive oil over low heat. Add onions, garlic, celery blossoms, cayenne, and pinch of salt. Stew covered over low heat for about 15 minutes until onions have softened.
  2. When onions are soft, turn up heat on stove to medium and lightly caramelize the onions.
  3. Pour white wine into the pot and scrape any browned tasty onion bits from the bottom. Cook to reduce wine by half.
  4. Add diced butterball potatoes and chicken stock. Simmer until potatoes are tender.
  5. Add squash (and a cup of water or stock if the liquid looks too low). Cover pot and continue to simmer until everything is tender.
  6. Let cool to room temp and then coarsely blend with an immersion blender. Adjust seasoning by adding salt if necessary. Toss in the chopped dill fronds and sprinkle a bit of ground white pepper.
  7. Reheat soup to serve warm. In the meantime, combine all ingredients for the Chilled Dill Yogurt.
  8. Garnish soup with a dollop of the Chilled Dill Yogurt and maybe even an extra sprig of dill.
  9. Enjoy!

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1 Review

yummy S. July 8, 2010
Stephanie, I am thrilled that your made my soup and enjoyed it! Thanks for the kind words.