Name: Tomato Dill Soup
Yield: 8 to 10 portions
Ingredients: 2 garlic cloves, peeled and minced; 1 bunch of fresh dill, finely chopped, plus dill sprigs for garnish; Grated zest of 1 small orange; 8 tablespoons (1 stick) unsalted butter; 1 cup sour cream, for garnish; 3 cups sliced yellow onions; 2 quarts Chicken Stock; Pinch of sugar; 1 teaspoon ground allspice; 2 cans (28 ounces each) ripe Italian plum tomatoes, drained and seeded; Salt and freshly ground black pepper, to taste

Preparation info

8 to 10
portions

Difficulty
Easy

Appears in

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

Gluten-free
Soup

Method

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.
Add half of the dill, season with salt and pepper, and cook, uncovered, for another 15 minutes.
Add the chicken stock, tomatoes, allspice, and a pinch of sugar. Bring to a boil, reduce the heat,

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Ingredients

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