Tomato: Tomato Dill Soup
Source of Recipe
www.cookbooks.com
Recipe Link: www.cookbooks.com List of Ingredients
8 tablespoons butter, unsalted
3 cups yellow onions, peeled, sliced
2 cloves garlic, minced
1 bunch fresh dill, finely chopped
2 quarts chicken stock
3 pounds Italian plum tomatoes, seeded
1 teaspoon ground allspice
1 pinch sugar
1 cup sour cream (garnish)
Recipe
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 3/4 of the dill, season to taste with pepper and cook uncovered for another 15 minutes. Add chicken stock, tomatoes, allspice and pinch of sugar.
Bring to a boil, reduce heat, cover and simmer for 45 minutes. Remove from heat and cool slightly. Transfer soup in batches to the bowl of a food processor fitted with a steel blade. Puree the soup. Return soup to the pot, add remaining dill and simmer for 5 minutes. Serve immediately or cool and refrigerate, covered, overnight. Garnish soup, hot or cold with a dollop of sour cream.
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