Tomato Soup With Cream And Dill
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups | 1 | Servings | |
INGREDIENTS
| 2 | lb | Fresh ripe tomatos, about 4 |
| 2 | T | Butter/margarine |
| 3/4 | c | Chopped onion |
| 1 | c | Chicken broth |
| 2 | t | Paprika |
| 1 | t | Salt |
| 1 | t | Dill weed |
| 1/4 | t | Ground black pepper |
| 1 | c | Heavy cream |
| Sour cream for garnish opt. | ||
| OR low fat sour cream/ | ||
| Yogurt |
INSTRUCTIONS
Dice tomatos, about 4 cups, and set aside. In a medium saucepan, melt butter. Add onion; saute until transparent, about 5 minutes. Add chicken broth, paprika, salt, dill and black pepper. Bring to a boil; add tomatos. Simmer, covered, until tomatos are soft 8-10 minutes. Place half of tomato mixture in the container of an electric blender; whirl until smooth. Repeat with remaining mixture. Return all soup to saucepan. Add cream. Heat until hot, do not boil, Serve hot or cold, garnished with a spoonful of sour cream if desired. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 9098
Calories From Fat: 8847
Total Fat: 1001.2g
Cholesterol: 340.8mg
Sodium: 3331.9mg
Potassium: 1278.8mg
Carbohydrates: 39.4g
Fiber: 3.9g
Sugar: 23.8g
Protein: 24.8g