|by Anne Willan|
A book about French cuisine which offers an invitation to experience the gastronomy of France's finest homes where rich culinary traditions have b...
Results 1 - 10 of 175 for tomato dill soup
Cook shredded vegetables in a saucepan until tender, adding just enough water or chicken broth to cover. Simmer until tender. Lightly sauté the onion ...
In a large ... until smooth. Repeat with remaining soup mixture. Reheat if necessary. Garnish with fresh dill sprigs and sour cream, if desired. (Serves 6.)
Over low heat ... from heat, add tomato paste. In a ... smooth. Add to soup. Gradually stir ... until smooth. Return puree to pan. Add whip cream and dill.
Melt butter in ... and 1/4 teaspoon dill weed; bring to ... Garnish each serving with a dollop of sour cream; sprinkle with dill weed. 4 (1 cup) servings.
Peel and slice ... onion, garlic, seasonings, dill, tomato paste and water, ... tomatoes and onions are so naturally sweet this could almost be dessert!
Chop tomatoes; sprinkle ... parsley, half of dill and all of ... flour-milk mixture into soup, stirring constantly. ... remaining dill weed. Yield: 6-8 servings.
Use less if using dried dill leaves or seeds. ... flour/milk mixture into soup, stirring. Simmer ... Mix all ingredients in bowl until thoroughly blended.
Saute chopped scallion in 4 tablespoons butter. Add tomatoes, dill and sugar; cook uncovered until liquid is absorbed. Use food processor and blend.
Peel and slice ... onion. In a pan, combine first 8 ingredients. Cover and simmer 12-15 minutes. Puree chicken stock and milk with the above soup. Chill.
Cover above and ... and milk into soup, stirring slowly ... spoonful sour cream in each bowl, then pour in soup. Add dumplings over top, sprinkle with dill.
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