Polish Dill Soup

2 Tbsp. butter
1 medium onion, chopped fine

2 garlic cloves, minced

4 cups chicken broth

4 potatoes, peeled (optional) and diced

2 carrots, peeled and diced

1 cup or 1 10 oz, package frozen green peas

1/2 cup sour cream

1/4 cup fresh dill, chopped

Salt and pepper to taste

Optional seasonings, 1 tsp. Marjoram, 1/2 tsp. turmeric, a pinch of nutmeg

In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant. Add the chicken broth, diced potatoes and carrots. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes until the vegetables are tender. Add the peas and cook for an additional five minutes. 

In a small bowl mix the sour cream with a ladle of hot broth to temper it. Then stir the sour cream mixture into the soup. Stir in the chopped fresh dill and seasoned with salt, pepper and optional spices to taste. Serve hot, garnished with extra dill and accompany with sourdough bread.