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Categories:Viewed: 35 - Published at: a year ago
Ingredients
- 8 Tbl. (1stick) sweet butter
- 3 cups yellow onions, peeled and sliced
- 2 garlic cloves, peeled and minced
- 1 bunch of fresh dill, finely chopped
- Salt and pepper to taste
- 2 quarts chicken stock or 4 cubes plus 8 cups water
- 3 lbs plum tomatoes, drained and seeded
- 1 tsp. ground allspice
- Pinch of sugar
- Grated zest of 1small orange
- 1 cup sour cream and sprig of dill for garnish
Method
- 1. 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.
- 2. Add half of dill, season to taste with salt and pepper and cook uncovered for another 15 minutes
- 3. Add chicken sock, tomatoes, allspice and pinch of sugar. Bring to a boil, reduce heat, cover, and simmer for 45 minutes
- 4. Puree soup in batches with a food processor
- 5. Return soup to pot, add remaining dill, simmer for 5 minutes. Serve immediately; or cool and refrigerate covered, overnight
- 8. Taste and correct seasoning. Garnish soup, hot or cold, with a dollop of sour cream and a sprig of dill
