Tomato Dill Soup

Name: Tomato Dill Soup
Yield: Makes 3 cups (750 ml); 4 first-course servings
Ingredients: ⅛ teaspoon hot red pepper sauce; 1 small clove garlic, smashed, peeled, and very finely chopped; 1½ teaspoons kosher salt; 1½ teaspoons coarsely chopped dill; 2 cups (500 ml) Tomato Purée, canned tomato purée, or sterile-pack strained tomatoes; 1 cup (250 ml) Basic Chicken Stock or Vegetable Broth; 1 tablespoon gelatin or 2 teaspoons finely ground agar-agar; 2 tablespoons tomato paste; Celery leaves, chopped, optional; ⅛ teaspoon celery seeds; 2 tablespoons sour cream

Preparation info

Makes 3 cups 750 ml ) ;
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Think of this more as a cabochon ruby than a clear red gem. We are leaving the translucent-soups world for another group of very good gelled soups that are fairly opaque.

This soup can be vegetarian if the vegetable stock and agar-agar are used.

Ingredients

1 tablespoon gelatin or 2 teaspoons finely ground agar-agar
1 cup

Starter
Spicy
Soup

Method

If using gelatin, sprinkle it over the chicken stock and let stand until softened, 2 minutes. If using agar-agar, in a small saucepan, bring the stock and agar-agar to a boil. Lower the heat. Simmer for 5 minutes. Remove from the heat.

In a medium saucepan, combine the tomatoes, dill, salt, garlic, hot red pepper sauce, and celery seed. Cook over very low heat until steaming but not boi