Name: Fresh Tomato-Dill Soup
Ingredients: 2 md Onions; chopped; 1 Clove garlic; minced; 2 tb Butter; or margarine; 4 Tomatoes; (Large- about 2 pounds), peeled and cubed; 1/2 c Water; 1 Chicken bouillon cube; 2 1/2 ts Dill weed, fresh -OR-; 3/4 ts Dried dill; 1/4 ts Salt; 1/8 ts Pepper; 1/2 c Mayonnaise; Fresh cilantro or parsley sprigs for garnish; Mayonnaise for garnish

Men look upon it as an easy task and as that which will be carried on with a little diligence and ordinary attendance. But do we think it is for nothing that the Holy Spirit expresses the duty of opposing sin and weakening its power by mortification, killing or putting to death? Is there not something special in this, beyond any other act or duty of our lives?... Everything will do its utmost to preserve its life and being. So will sin too; and if it is not constantly pursued with diligence and holy violence, it will escape our assaults. Let no man think he can kill sin with few, easy or gentle strokes.

John Owen

CATEGORY	CUISINE	TAG	YIELD
Meats		Cookbook, Soup	6	Servings

INGREDIENTS

2	md	Onions; chopped
1		Clove garlic; minced
2	tb	Butter; or margarine
4		Tomatoes; (Large- about 2 pounds), peeled and cubed
1/2	c	Water
1		Chicken bouillon cube
2 1/2	ts	Dill weed, fresh -OR-
3/4	ts	Dried dill
1/4	ts	Salt
1/8	ts	Pepper
1/2	c	Mayonnaise
		Fresh cilantro or parsley sprigs for garnish
		Mayonnaise for garnish

INSTRUCTIONS

In a 2 quart saucepan, cook onions and garlic in butter or margarine for 3
minutes.
Add all remaining ingredients except the mayonnaise; cover and simmer 10
minutes.
Remove from heat and cool. Place half of tomato mixture at a time in a
blender; cover and blend until smooth.
Pour into a large bowl and stir in the mayonnaise. Chill overnight. Garnish
bowls of soup with a dollop of mayonnaise and a sprig of parsley or
cilantro. May be served hot or cold. If soup needs to be thinned, use
tomato juice
to achieve desired consistency.
Source: Rogue River Rendezvous, a gathering of Southern Oregon's finest
recipes;
The Junior Service League of Jackson County, Medford, Oregon Adapted for
Mastercook by Brenda Adams <adamsfmle@sprintmail.com>
Yield: 4-6 servings
Recipe By     : Rogue River Rendezvous, Junior League Medford Oregon
Posted to MC-Recipe Digest V1 #296
Date: Mon, 11 Nov 1996 16:56:22 -0800
From: Brenda Adams <adamsfmle@sprintmail.com>

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