tomato dill soup
 
1/2 cup  butter
2 quart  chicken stock
3 cup  yellow onion, peeled and sliced
3-1/2 lb.  italian plum tomatoes, drained and seeded
2   garlic cloves, peeled and minced
1 tsp  ground allspice
1 bunch  fresh dill, finely chopped
pinch  of sugar
  grated zest of 1 small orange
  salt
  freshly ground black pepper
1 cup  sour cream (garnish)
  dill sprigs for garnish
 
melt butter in a soup pot. add onions and cook over low heat, covered, until tender, 
about 20 minutes. add garlic and cook for another 5 minutes. add half of the dill, 
season to taste with the salt and pepper, and cook uncovered for another 15 minutes. add 
chicken stock, tomatoes, allspice, and sugar. bring to a boil, reduce heat, and cool 
slightly. transfer soup in batches to the bowl of a food processor fitted with a steel 
blade, or use a food mill fitted with the medium disk. puree the soup. return soup to 
the pot, add remaining dill, and simmer for 5 minutes. serve hot; or cool and 
refrigerate, covered, overnight. correct seasoning to taste. garnish soup, hot or cold, 
with a dollop of sour cream and a sprig of dill. 
 
 
 
-- 
 
(ID: 73689) Mirror: rec.food.recipes: Sun, Jul 24, 2005


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