Potato, Roasted Onion, Yogurt, and Dill Soup

From Jimmy Carbone/Jimmy’s No. 43

Serves ??

[Ed: Argh. How did I not get a photo of this one either? I need a photo intern. This soup is thick, white, and seriously rich and creamy —  but so simple! It is, says Jimmy, “Mid-winter comfort – a real northeastern soup, and all local.”]

Ingredients

Preparation

Boil new potatoes with water and salt. Run through food mill.

Roast assorted local onions. Peel and chop, then mix with potato base, cream, local yogurt, finely chopped dill. Salt and pepper to taste.