Silver Soup Spoons

Posts Tagged ‘silver soup spoons’

Thursday, August 12th, 2010

Silver Soup Spoons

Any good recipe for tomato soup with dill?

I am looking for a recipe for tomato soup with dill, such as serving on the silver spoon or coffee American. It is my favorite tomato soup ever, and the only American coffee in my area has closed. A friend who worked there and I know I'm looking for a recipe that uses sour cream, that's all she told me. It's a really creamy soup with a nice dill flavor strong, super thick and rich. Any help will be greatly appreciated! (Oh yes, as always when cooking: the easier the better, but what I needed to get the right flavor!)

Tomato Dill Soup INGREDIENTS * 2 tablespoons butter * 2 cloves garlic, minced * 1 onion, chopped * 1 (28 ounce) tomatoes, peeled and chopped * 1 / 2 teaspoon dill weed * 1 / 4 teaspoon salt * 1 / 4 teaspoon pepper * 1 (10.5 ounces) condensed chicken broth * 1 bay leaf 1 INSTRUCTIONS. Melt the butter in a saucepan over medium heat. Add the onion and garlic, and cook, stirring until tender. Add tomatoes and condensed chicken broth, and seasoned with dill, salt, pepper and bay leaf. Bring to boil, reduce heat and simmer for 45 minutes. 2. Remove from the heat and discard bay leaf. Use a food processor or blender to puree the soup in small amounts until smooth. Serve immediately, or chill and serve cold. ------------- Second to ......... Tomato Dill Ingredients: Soup 2 tablespoons butter 1 * sweet way large onion chopped * 2 cloves garlic, minced 1 / 4 cup finely chopped celery * 1 28 oz crushed tomatoes in heavy puree 1 / 2 teaspoon dried dill or 1 / 2 teaspoons chopped fresh dill 1 teaspoon thyme * 1 * 2 1 / 2 cups chicken broth * 1 dried bay leaf * 2 teaspoons light brown sugar * 1 / 4 teaspoon salt 1 / 4 teaspoon pepper * 1 / 2 cup sour cream half and half for garnish Method In a 3-quart saucepan, melt the butter over medium. Add onion, garlic, celery, and cook, stirring occasionally, until tender. Stir in tomatoes, dill, thyme, chicken broth, sugar, bay leaf, salt and pepper. Bring to a boil, reduce heat and simmer for 20 minutes. Remove bay leaf. Carefully transfer of two cups of the mixture to a blender and process on low speed until smooth. Repeat until all soup has been pureed. Return all pureed soup to pot. Add half and the other half and cook over medium heat until hot. Garnish with a dollop of sour cream. Notes: When hot soup mix processing, leave the lid slightly ajar blender in order to allow steam to escape. My family enjoys this soup for lunch or dinner associated with either a grilled cheese or portobello mushroom sandwich. Number of persons: 5 ------------------ Fresh Tomato-Dill Soup 2 tablespoons butter or margarine 1 / 2 cup leeks, sliced 1 / 4 teaspoon fresh garlic, minced 3 cups diced tomatoes Dash pepper 2 teaspoons granulated sugar 2 tablespoons fresh dill 1 cup milk 1 (10 3/4-ounce) condensed cream of mushroom fresh dill sprigs, if you want 1. Melt the butter in a 2-quart saucepan until sizzling, add the leek and garlic. Cook over medium-high heat, stirring occasionally, until the leek soft (3-5 minutes). Stir in tomatoes, sugar and pepper. Continue cooking until mixture begins to boil (5-7 minutes). Reduce heat to low. Cover and cook until tomatoes are tender (8-10 minutes). 2. Continue cooking until the soup is warm (3-5 minutes). Add milk and soup. 3. Garnish with sprigs of fresh dill, if desired. Makes 5 (1 cup) servings