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Tomato-Dill Soup

by

Yield: Serves 4

Serve as a first course, either hot or cold.

Ingredients:

  • 6 large, ripe tomatoes, peeled, cored, and chopped
  • 1 onion, peeled and chopped
  • 1/2 teaspoon celery seed
  • 3 sprigs dill
  • 1-1/2 cups chicken stock
  • 1 cup sour cream
  • Sliced tomato or chopped dill

Instructions:

Combine tomatoes, onion, celery seed, dill, and stock in soup kettle and simmer, partially covered, 15 minutes. Press mixture through food mill. Cool slightly. Add sour cream and heat slightly -- or chill. Garnish with thin slices of tomato or chopped dill.
Updated Wednesday, September 5th, 2007
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