Dill Havarti Soup Recipes

DILL SOUP

Steps:

• Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and leeks. Cook, stirring, until they begin to soften, about three minutes, and add 1/2 teaspoon salt, the carrot and the celery. Cook, stirring, for five minutes, and add the garlic. Stir together for about a minute, until fragrant, and add the potatoes, water, salt and the bouquet garni. Bring to a boil, reduce the heat and simmer for one hour. Remove the bouquet garni.
• Puree the soup in an immersion blender, or blend 1 1/2 cups at a time in a blender, covering the top tightly with a towel to avoid splashes. If you want a smoother consistency, put the soup through a medium strainer.
• Stir together the yogurt, cornstarch and dill, and stir into the soup. Heat through. Add a generous amount of freshly ground pepper, taste and adjust salt. Serve hot, garnished with garlic croutons and small dill sprigs; or chill and serve cold, garnished with a dollop of yogurt, thinly sliced cucumbers and small dill sprigs.

DILL HAVARTI-STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 400°F. Lightly spray small shallow baking dish with cooking spray.
• Cut a pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Place sliced cheese in pockets. Brush chicken with melted butter; sprinkle with Italian seasoning, salt and pepper. Place in baking dish.
• Bake uncovered 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• On each of 2 plates, arrange tomato and cucumber slices. Drizzle with oil; sprinkle with salt and pepper. Place 1 chicken breast on each plate.