Tomato Dill Soup
|Sweet butter||8 Tablespoon|
|Yellow onions||3 Cup (48 tbs), peeled and sliced|
|Garlic||2 Clove (10 gm), peeled and minced|
|Dill||1 Bunch (100 gm), finely chopped|
|Ground black pepper||To Taste|
|Chicken stock||2 Quart|
|Italian tomatoes||3 Pound, drained and seeded|
|Ground allspice||1 Teaspoon|
|Orange zest||1 Teaspoon, grated|
|Dairy sour cream||1 Cup (16 tbs) (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 salt and 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.
Add orange zest, remove from 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 disc.
Puree the soup.
Return soup to the pot, add remaining dill, and simmer for 5 minutes.