Anononymous 8-09-05

1/2 cup butter

2 quarts chicken stock

3 cups yellow onion, peeled and sliced

3-1/2 pounds Italian plum tomatoes, drained and seeded

2 garlic cloves, peeled and minced

1 teaspoon ground allspice

1 bunch fresh dill, finely chopped

Pinch of sugar

Grated zest of 1 small orange

Salt

Freshly ground black pepper

1 cup sour cream (garnish)

Dill sprigs for garnish

Melt butter in a soup pot. Add onions and cook over low heat, covered, until

tender, about 20 minutes. Add garlic and cook for another 5 minutes.

Add half of the dill, season to taste with the salt and pepper, and

cook uncovered for another 15 minutes. Add chicken stock, tomatoes,

allspice, and sugar. Bring to a boil, reduce heat, and cool slightly. Transfer soup in batches to the bowl of a food processor fitted

with a steel blade, or use a food mill fitted with the medium disk.

Puree the soup. Return soup to the pot, add remaining dill, and

simmer for 5 minutes. Serve hot; or cool and refrigerate, covered,

overnight. Correct seasoning to taste. Garnish soup, hot or cold, with a dollop of sour cream and a sprig of dill.