Adapted from the Moosewood Cookbook
* 1.5 cups minced onion
* 3 cloves crushed garlic
* 1 T. butter
* 1 T. olive oil
* 1 t. dill weed
* 1/8 t. (or more) black pepper
* 6 c. chopped canned tomatoes plus their juice
* 1 T. honey
* 1 T. sour cream
* yogurt, parsley and scallions for topping
* 1.5 cups minced onion
* 3 cloves crushed garlic
* 1 T. butter
* 1 T. olive oil
* 1 t. dill weed
* 1/8 t. (or more) black pepper
* 6 c. chopped canned tomatoes plus their juice
* 1 T. honey
* 1 T. sour cream
* yogurt, parsley and scallions for topping
How to make the soup:
1. Saute' onions and garlic over low heat, with salt, in combined olive oil and butter in stock pot. Cook five minutes - until translucent, then add dill, pepper, tomatoes and honey.
2. Cover and simmer at least 45 minutes on low heat.
3. Five minutes before serving, whisk in sour cream and taste to correct seasonings. Serve hot, topped with yogurt, parsley and scallions.
2. Cover and simmer at least 45 minutes on low heat.
3. Five minutes before serving, whisk in sour cream and taste to correct seasonings. Serve hot, topped with yogurt, parsley and scallions.
