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| Home -> [Soups & Stews, Tomatoes] -> [Tomato soup with cream and dill Recipe] |
Tomato soup with cream and dill
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Soups & Stews, Tomatoes |
Rating: |
0 |
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Ingredients:
| 2
| lbs | Fresh ripe tomatos, about 4 | | 2
| tbsp | Butter/margarine | | 3/4
| cup | Chopped onion | | 1
| cup | Chicken broth | | 2
| tsp | Paprika | | 1
| tsp | Salt | | 1
| tsp | Dill weed | | 1/4
| tsp | Ground black pepper | | 1
| cup | Heavy cream | | | Sour cream for garnish opt. | | | OR low fat sour cream/ | | | Yogurt |
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Procedures:
| 1 | Dice tomatos, about 4 cups, and set aside. | | 2 | In a medium saucepan, melt butter. | | 3 | Add onion; saute until transparent, about 5 minutes. | | 4 | Add chicken broth, paprika, salt, dill and black pepper. | | 5 | Bring to a boil; add tomatos. | | 6 | Simmer, covered, until tomatos are soft 8-10 minutes. | | 7 | Place half of tomato mixture in the container of an electric blender; whirl until smooth. | | 8 | Repeat with remaining mixture. | | 9 | Return all soup to saucepan. | | 10 | Add cream. | | 11 | Heat until hot, do not boil, serve hot or cold, garnished with a spoonful of sour cream if desired. |
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