4 tbsp. (1/2 stick) unsalted butter
1/2 c. chopped onion
1/4 c. all-purpose flour
1 c. water
6 sweet ripe tomatoes, peeled, cored, and coarsely chopped (reg. tomatoes are o.k.)
1 tbsp. minced fresh dill
1 tbsp. sugar
1 tsp. salt
1/2 tsp. minced fresh parsley
1/4 tsp. freshly ground pepper
1 imported bay leaf

In a large Dutch oven, over low heat, melt butter. Raise heat to medium; add onion and saute until tender, about 3 minutes. Reduce heat to low. Add flour and stir until smooth. Cook 1 minute longer, stirring constantly. Gradually add water and cook until thickened and bubbly, about 5 minutes, stirring frequently.

Add tomatoes and seasonings and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Discard bay leaf, then transfer 1/3 mixture to a blender or food processor and process until smooth. Repeat with remaining soup mixture. Reheat if necessary. Garnish with fresh dill sprigs and sour cream, if desired. (Serves 6.)