Spicy tomato soup (dairy)

Yield: 1 servings

Measure Ingredient
1½ cup Chopped onion
3 \N Cloves minced garlic
1 tablespoon Butter; melted
1 tablespoon Vegetable oil
1 teaspoon Dill weed
⅛ teaspoon Black pepper
6 cups Tomato juice
1 tablespoon Honey
1 tablespoon Sour cream
1 medium Fresh tomato; chopped

Saute the onions and garlic in butter and oil combined in kettle for five minutes. Add dill wee, pepper, tomato juice and hone. Cover and simmer for one hour. Five minutes before serving, whisk in sour cream and chopped tomato. Makes 7½ cups.

Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walberg@...> on Oct 31, 1998, converted by MM_Buster v2.0l.

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