Tomato Dill Soup - Adapted from The Silver Palate Cookbook
Tomato Dill Soup (adapted from The Silver Palate Cookbook)Serves 8–10; Preparation Time: 1 hour (includes cooking)IngredientsIngredients 8 tablespoons (1 stick) unsalted butter, 3 cups sliced yellow onions, 2 minced garlic cloves, 1 finely chopped bunch fresh dill (plus set aside a few sprigs for garnish), salt and freshly ground black pepper, 2 quarts chicken stock, about 3 pounds garden tomatoes (Italian plum, paste, or a mix), cored, roughly chopped, and seeded if they are very seedy or two 28-ounce cans drained Italian plum tomatoes if the garden is already finished, 1 teaspoon ground allspice, pinch of sugar, ½–1 teaspoon orange flower water (or the grated zest of 1 small orange), sour cream, for servingMethod Melt the butter in a heavy soup pot over low heat. Add the onions, cover, and cook until very tender, about 20 minutes. Stir in the garlic and cook another 5 minutes. Add half the chopped dill, season with salt and pepper and cook uncovered for 15 minutes more so the flavors can deepen. Pour in the stock and add the tomatoes, allspice and sugar. Bring to a gentle boil, lower the heat, cover and simmer 45 minutes. Purée in small batches in a food processor, blender or with an immersion blender until smooth. (A food mill gives the silkiest texture if you have one.)Return the soup to the pot, stir in the remaining chopped dill and the orange zest/orange flower water (start with ½ teaspoon and add more to taste) and simmer 5 minutes. Taste and adjust salt, pepper or a bit more sugar if the tomatoes are particularly tart. Serve hot or cool completely and refrigerate overnight. Garnish each bowl with a dollop of sour cream and a sprig of dill.The soup keeps well for several days in the refrigerator and freezes beautifully in quart containers. When the garden is truly finished and the first hard frost arrives you’ll be glad you made this tasty soup.
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