Fresh Dill Soup (Hungary)

• 2 Tbsp. Soy Butter, unsalted – Aisle 1 Refrigeration
• 1 Tbsp. King Arthur All Purpose Flour – Aisle 2
• 2 Tbsp. Dill, minced – Produce
• 4 Cups Water, cold
• Salt, to taste
• 1/2 Cup Tofutti Sour Cream – Aisle 1 Refrigeration
• 1 Tbsp. Lemon Juice - Produce

Make a roux with the butter and flour. Cook it until golden brown. Add dill, stir well, immediately pour in 1/2 cup cold water and whip until smooth. Add 3-1/2 cups of water and salt to taste. Cook soup for about 10 minutes.

Mix sour cream with lemon juice and put in the soup tureen. Eliminate lemon juice if the soup is too sour for your taste. Pour the soup over.

Serve with potato dumplings. Cook these dumplings in the fresh dill soup for 5 minutes.