Submitted by ChristieHill35 on 28 January 2011 - 5:34pm.
Here is my favorite recipe for a cold winter day
- 8 tablespoons unsalted butter
- ½ cup chopped onion
- 1 ½ teaspoons minced fresh dill, plus more for garnish
- 2 pounds heirloom tomatoes, chopped (or 2 cans of crushed tomatoes)
- 4 cups chicken or vegetable broth
- 2 tablespoons flour
- 1 ¼ cups heavy cream
- ⅔ cup half & half
- ¼ cup minced fresh parsley
- ¼ cup honey
- coarse salt
- freshly ground black pepper
- chopped fresh dill (for garnish)
- a large nonreactive pot
- a small saucepan
- a wooden spoon
- an immersion blender, stand blender, or food processor
- In a large nonreactive pot, melt 6 tablespoons of the butter over medium heat and sauté the onion and dill until onion is translucent, about 5 minutes.
- Add tomatoes and broth, bring to a simmer, and remove from heat.
- In a small saucepan, melt the remaining 2 tablespoons butter over medium heat.
- Add the flour, stirring constantly with a wooden spoon for 3 minutes without browning.
- Add the cream and half & half and bring to a boil, stirring occasionally.
- Reduce the heat to medium-low and simmer for 15 minutes.
- Stir in the parsley and honey.
- Remove from the heat.
- Using an immersion blender, stand blender, or food processor, purée the cream mixture with the tomato – broth mixture [in batches, if necessary].
- Return the blended soup to the same pot, reheat over low heat, and season with salt and pepper.
- To serve, ladle into warmed shallow soup bowls and garnish with dill.
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