Julee Rosso, Sheila Lukins

Tomato Dill Soup

Preparation info

  • 8 to 10

    portions

    • Difficulty

      Easy

Appears in

#41The Silver Palate Cookbook

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Our store’s most popular soup was based on the rich flavor of the plum tomato. Make it only when you have fresh dill.

Ingredients

  • 8 tablespoons (1 stick) unsalted butter
  • 3 cups sliced yellow onions

Method

  1. Melt the butter in a soup pot over low heat. Add the onions and cook, covered, until tender, about 20 minutes. Add the garlic and cook for another 5 minutes.
  2. Add half of the dill, season with salt and pepper, and cook, uncovered, for another 15 minutes.
  3. Add the chicken stock, tomatoes, allspice, and a pinch of sugar. Bring to a boil, reduce the heat,