Recipe: Silver Palate Tomato Dill Soup (food processor)

SILVER PALATE TOMATO DILL SOUP

8 tablespoons butter, unsalted
3 cups yellow onion, sliced
2 cloves garlic, peeled and minced
1 bunch fresh dill weed, chopped
salt and pepper (to taste)
2 quarts chicken stock
3 pounds Italian plum tomatoes, drained and seeded
1 teaspoon ground allspice
1 pinch sugar
1 small orange zest, grated
1 cup sour cream (for garnish)
1 sprig dill (for garnish)

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.

Taste and correct seasoning.

Serve immediately; or cool and refrigerate, covered, overnight.

TO SERVE:
Garnish soup, hot or cold with a dollop of sour cream and a sprig of dill.

Servings: 10
Source: Silver Palate Cookbook