Recipe: Tomato-White Cheddar Soup with Fresh Dill (using leeks and sour cream) (make ahead)

TOMATO-WHITE CHEDDAR SOUP WITH FRESH DILL

2 tablespoons olive oil
2 1/2 cups chopped, cleaned leeks (about 4 medium, white parts only)
3 pounds plum tomatoes, coarsely chopped
4 1/2 cups chicken stock
6 tablespoons chopped fresh dill*
1 teaspoon salt plus more if needed
3/4 cup (3 ounces) shredded medium-sharp white Cheddar cheese
1/2 cup light sour cream
Fresh dill sprigs (for garnish)

Heat olive oil in large, heavy, deep-sided pan over medium heat. When hot, add leeks and cook, stirring constantly, until just softened, 3 to 4 minutes.

Add tomatoes, stock, chopped dill and 1 teaspoon salt and bring mixture to simmer. Lower heat and cook until tomatoes are very soft, about 20 minutes.

Remove soup from heat and puree in food processor, blender or food mill.

Return soup to pan and place over low heat. Stir cheese into soup, a little at a time, making certain each addition has melted before adding next. Whisk sour cream, a little at a time, into soup.

Remove soup from heat. Season with more salt, if needed. (Soup can be made a day ahead. Cool, cover and refrigerate. Reheat, stirring, when needed.)

TO SERVE:
Ladle soup into 8 shallow soup bowls. Garnish each with 1 dill sprig.

*Fresh dill is best in this recipe. The 6 tablespoons fresh dill can be replaced with 2 tablespoons dried, but the taste is much better with the fresh.

Makes 8 servings (1 1/4 cups each)
Source: Betty Rosbottom