| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh ripe tomatos, about 4 |
| 2 |
tb |
Butter/margarine |
| 3/4 |
c |
Chopped onion |
| 1 |
c |
Chicken broth |
| 2 |
ts |
Paprika |
| 1 |
ts |
Salt |
| 1 |
ts |
Dill weed |
| 1/4 |
ts |
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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