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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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TOMATO DILL SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Fargo Estate in Denton, Texas in 1986. Ingredients:
1/2 cup butter |
1 cup minced onion |
1 cup minced carrot |
1 cup minced celery |
2 tablespoon minced garlic |
1 tablespoon basil |
1 tablespoon thyme |
1/2 tablespoon tarragon |
1/2 cup flour |
3 cup chicken broth |
35 ounces canned tomatoes chopped and with juice |
2-1/2 cups tomato juice |
1 cup heavy cream |
1 tablespoon sugar |
1 tablespoon dried dill |
Directions:
1. Melt butter then add onion, carrot and celery and cook 10 minutes.
2. Add garlic, basil, thyme and tarragon and cook 1 minute then add flour and cook 5 minutes.
3. Gradually add broth then add tomato and juice and bring to a boil then simmer 10 minutes.
4. Stir in cream and sugar then cook 5 minutes more and add dill and serve.
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