Delicious recipe! To make it a bit healthier, I substituted 1.5 Tbl of Smart Balance Light instead of butter, and used whole milk for heavy cream (and it still tasted sensational). I didn't have fresh dill on hand, but 1 tsp dried was sufficient. Also, rather than taking the time to grate the ginger root I simply peeled a large chunk and let it simmer with the rest of the ingredients, then discarded it before pureeing the mixture - this yielded the desired flavor but saved a bit of work. I simmered the entire mixture for about 30 minutes, adding the dill within the last 10. By simmering the mixture for this long, I did not need to strain the broth. Instead, I let the mixture cool in the fridge, then pureed it with my blender, and followed the last step as it. My final result had a wonderful texture and flavor!
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Delicious recipe! To make it a bit healthier, I substituted 1.5 Tbl of Smart Balance Light...