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Tomato Dill Soup

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  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
  Sugar 1 Pinch
  Orange zest 1 Teaspoon, grated
  Dairy sour cream 1 Cup (16 tbs) (For Garnish)
  Salt To Taste

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.

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