Recipe: Tomato Dill Soup from Inn at Cedar Falls

Tomato Dill Soup from Inn at Cedar Falls

1/2 cup butter
2 quarts chicken stock
3 cups yellow onion, peeled and sliced
3 1/2 pounds Italian plum tomatoes, drained and seeded
2 garlic cloves, peeled and minced
1 teaspoon ground allspice
1 bunch fresh dill, finely chopped
Pinch of sugar
Grated zest of 1 small orange
Salt
Freshly ground black pepper
1 cup sour cream (garnish)
Dill sprigs 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 the salt and pepper, and cook uncovered for another 15 minutes. Add chicken stock, tomatoes, allspice, and sugar. Bring to a boil, reduce 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 disk. Pur e the soup. Return soup to the pot, add remaining dill, and simmer for 5 minutes. Serve hot; or cool and refrigerate, covered, overnight. Correct seasoning to taste. Garnish soup, hot or cold, with a dollop of sour cream and a sprig of dill. Serves: 8.