Yield: 10 Servings
|8 tablespoons||Butter, unsalted|
|3 cups||Onion, yellow; peeled and sliced|
|2 \N||Cloves garlic; peeled and minced|
|1 bunch||Dill weed, fresh; chopped|
|1 \N||Sprig dill; for garnish|
|\N \N||Salt and pepper; to taste|
|2 quarts||Chicken stock; see Recipe|
|3 pounds||Italian plum tomatoes; drained and seeded|
|1 teaspoon||Ground allspice|
|1 small||Orange zest; grated|
|1 cup||Sour cream; garnish|
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 the dill, season to taste with salt and pepper, and cook uncovered for another 15 minutes.
3. Add chicken stock, tomatoes, allspice and pinch of sugar. Bring to a boil, reduce heat, and cool slightly. Add orange zest, remove from heat, cover, and simmer for 45 minutes. Add orange zest, remove from heat, and cool slightly.
4. 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.
5. Return soup to the pot, add remaining dill, and simmer for 5 minutes.
Serve immediately; or cool and refrigerate, covered, overnight.
6. Taste and correct seasoning. Garnish soup, hot or cold with a dollop of sour cream and a sprig of dill.
Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE@...
NOTES : Make only when you have fresh dill.