Tomato Dill Soup

• 8 Tbl. (1stick) sweet butter
• 3 cups yellow onions, peeled and sliced
• 2 garlic cloves, peeled and minced
• 1 bunch of fresh dill, finely chopped
• Salt and pepper to taste
• 2 quarts chicken stock or 4 cubes plus 8 cups water
• 3 lbs plum tomatoes, drained and seeded
• 1 tsp. ground allspice
• Pinch of sugar
• Grated zest of 1small orange
• 1 cup sour cream and sprig of dill for garnish

1. 1. Melt butter in a soup pot. Add onions and cook over low heat, covered, until tender, about 20 minutes.
2. Add garlic and cook for another 5 minutes.
3. 2. Add half of dill, season to taste with salt and pepper and cook uncovered for another 15 minutes
4. 3. Add chicken sock, tomatoes, allspice and pinch of sugar. Bring to a boil, reduce heat, cover, and simmer for 45 minutes
5. 4. Puree soup in batches with a food processor
6. 5. Return soup to pot, add remaining dill, simmer for 5 minutes. Serve immediately; or cool and refrigerate covered, overnight
7. 8. Taste and correct seasoning. Garnish soup, hot or cold, with a dollop of sour cream and a sprig of dill

tbl, yellow onions, garlic, dill, salt, chicken, tomatoes, ground allspice, sugar, orange, sour cream

Taken from www.epicurious.com/recipes/member/views/tomato-dill-soup-51296481 (may not work)