Because no single way of eating works for everybody.
I am a card-carrying dill freak. Dill is truly one of my favourite herbs. As long as you don’t put it on plain boiled potatoes – which will bring back unpleasant childhood memories – I can eat dill in practically any form whatsoever.
Turns out, liking dill is a really good thing. According to This In-Depth Info Article and this piece from Greenview Acres, among other sources, dill is also a natural antibiotic, a dysentery treatment, a breath freshener, a calming agent, an insomnia cure, a good source of calcium, an aid to digestion, and a possibly even useful in the fight against cancer.
Who knew all those pickles were good for me?
If you’re not fond of dill pickles, or you’d just like an additional way to get more dill into your diet, I recommend this delicious soup. I’ve seen this recipe on a number of websites, but I first came across it on SimplySoups.com. The fresh flavour of the tomatoes is complimented by the tang of dill, and shallots make a subtle background addition. Though it’s not in the recipe, it’s nice garnished with a dollop of sour cream. Hey, so many things are. 🙂
One thing: I add more dill than the recipe calls for. But then, I am a dill freak.
Tomato Dill Soup
2 teaspoons Butter
3/4 cup chopped Shallots
1 (28 ounces) can Diced Tomatoes with Juice
1 (14 ounces) can Reduced-Sodium Chicken Broth
3 tablespoons Tomato Paste
2 tablespoons chopped Fresh Dill [I add more]
1. Add butter to large saucepan. Heat over medium heat.
2. Sauté shallots until tender, about 3 minutes.
3. Stir in diced tomatoes with juice, chicken broth, and tomato paste.
4. Bring to a boil over medium-high heat.
5. Reduce heat to low. Simmer 5 minutes.
6. Stir in chopped fresh dill.