I swear I read an article back in 2014 during the Sochi winter olympics, where the athletes were up in arms because everything they ate was flavoured with and or garnished with dill; but I can't find any reference to this anywhere on Google so perhaps I dreamt it. There is however a facebook group, with, at the time of writing, 2,733 members, with the sole goal of demoting dill from herb to weed. Hi folks of Dillwatch ...sorry :-)
This Croatian soup is not just flavoured with dill, it is pretty much 100% dill with some dumplings thrown in for good measure. We both love dill, we really do, we tried Croatia, but it was just a wee bit too dilly for us. On the plus side the texture of the soup was perfect and the dumplings very tasty; so if you're a proper dill fan, as in you wouldn't blink an eyelid if somebody handed you a cone of dill icecream, then this is the soup for you.
- 25g dill finely chopped
- 1 garlic clove
- 1 tbsp butter
- 1 tbsp flour
- Salt and pepper
- 300ml water
- 300ml milk
- 100g semolina
- 50g melted butter slightly cooled
- 1 egg
- 1/4 tsp salt
- 1/8 tsp ground pepper
NUTRITIONAL CONTENT PER PORTION
- Calories | 282
- Fat | 16.2g
Serves | 4
Prep Time | 10 minutes
Cooking Time | 15 minutes
- Prepare the dumplings by stirring all the ingredients together in a medium sized bowl.
- Cut the garlic in half and rub the bottom of a large heavy based saucepan, add the butter and heat on medium until melted. Saute the dill for sixty seconds, stirring continuously then remove from the heat.
- Stir in the salt, pepper and flour. Mix together the milk and water then slowly pour into the dill stirring as you go.
- Using two teaspoons shape the dumpling mix into little quenelles (oval shaped) and drop directly into the soup.
- Return the soup to the heat, bring to the boil then simmer for 12-15 minutes until the dumplings are cooked through