Tomato Dill Soup Recipe
Ingredients
| Butter | 8 Tablespoon | |
| Yellow onions | 3 Cup (16 tbs), peeled | |
| Garlic | 2 Clove (5gm), peeled | |
| 1 bunch of fresh dill, finely chopped, plus dill sprigs for garnish | ||
| Ground black pepper | 1 To taste | |
| Chicken stock | 2 Quart | |
| 3 pounds Italian plum tomatoes, drained and seeded | ||
| Ground allspice | 1 Teaspoon | |
| Pinch of sugar | ||
| Grated zest of 1 small orange | ||
| Dairy sour cream | 1 Cup (16 tbs), garnish | |
| Salt | To Taste | |
Directions
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.
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.
Chef
