And yet, it’s the reason why I automatically reached for the package of dill when I was grocery shopping a few days after I’d visited my mom.
I don’t remember, were we watching a cooking show together? Possibly that, and the TV cook was likely using dill, which would have prompted the “I don’t like/I do like” conversation.
That little exchange lifted dill up out of the recesses of my mind, so that, when I saw the package of it in the store, it was inevitable I should reach for it and bring it home, where I promptly added it to a salad.
Then, the other day, when I took notice of not only potatoes in the fridge, but also sweet potatoes, I thought what a nice soup that would be, and what a great place to stir in fresh dill. So I made potato soup: russet potatoes, sweet potatoes, celery, garlic, vegetable broth…and dill.
While I peeled and diced the potatoes (four medium russets, about 1 1/2 pounds; two medium-largish sweet potatoes, about 1 pound), one thinly sliced celery stalk simmered in a lightly coated pan over medium-low heat. I was keeping the heat lower on the celery, and also added some salt, so the celery wouldn’t cook too fast and brown too much while I diced the potatoes.
Then I tossed in the diced potatoes, along with four minced garlic cloves.
Stirred it all up. Added a little water to keep things from sticking, and put the lid on to keep moisture in and cook through.
Fifteen? Twenty minutes? Not sure…but enough time to clean up a little, empty the dishwasher, put a few other things away.
Took the lid off the pot at one point to check doneness, and was rewarded with the wonderful aroma of garlic. Added a little more water. Lid back on.
When all the potatoes were fork-tender (regular potatoes waiting patiently, because sweet potatoes were firmer and took longer), I added vegetable broth.
I had a one-quart carton, and added half, then used a stick blender to purée. The broth was a rich yellowy-orange, and lent a warm tone to the white potatoes (the sweet potatoes had turned out to be white when I peeled them). I added a little more broth at a time, wasn’t sure how much I’d need. Turned out the whole carton of it was just right.
Turned off the heat, and stirred in a couple of generous tablespoons of chopped fresh dill.
Ultimately, this is brothy mashed potatoes! Dressed up a little with the addition of sweet potato, bringing, well…a little sweetness.
And then light, grassy (in a good way!) dill freshness.
Creamy, savory-sweet, garlic-infused potato soup with dill…comfort-food soup.