Potato Dill Soup

1. Bring large pot of water to a boil; Add dill, stems and all; blanch until tender, 10 to 15 seconds.

2. In blender, purée blanched dill with an equal volume of blanching water so it is completely emulsified. Mixture should be bright green. Pour into bowl and reserve. (No need to clean the blender before puréeing the potato mixture.)

3. In large saucepan, over medium-high heat, combine potatoes, leeks, broth, nutmeg and cayenne pepper. Cook until potatoes are fork-tender, about 20 minutes.

4. Transfer mixture to same blender and blend until creamy. Add milk or half-and- half until desired consistency is reached.

5. Return soup base to saucepan; stir in reserved dill purée. Heat over medium-low heat until hot.

7. To serve, split soup among four bowls and garnish with Swiss chard, radishes, dill fronds, a dollop of crème fraiche and a scallion flower.

Photo courtesy of Idaho Potato Commission