Chilled Leek Soup with Lemon-Dill Yogurt

Name: Chilled Leek Soup with Lemon-Dill Yogurt
Cook time: 4 hours
Yield: 6 Servings
Ingredients: 2 tablespoons olive oil; 6 1/2 cups thinly sliced leeks (white and pale green parts only; about 5 large); 1 large russet potato, peeled, cut into 1/2-inch cubes; 4 cups (or more) low-salt chicken broth or vegetable broth; 3 tablespoons coarsely chopped fresh dill, divided; 1/4 teaspoon (or more) freshly grated nutmeg; Fine sea salt; 1/4 cup plain nonfat yogurt; 1 tablespoon very thinly sliced lemon peel (yellow part only); Small fresh dill sprigs (for garnish); Salmon caviar (optional)

By Jill DupleixPhotography by Nigel Cox

March 31, 2011

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