Tomato-Dill Soup


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Serve as a first course, either hot or cold.


6 large, ripe tomatoes, peeled, cored, and chopped
1 onion, peeled and chopped
1/2 teaspoon celery seed
3 sprigs dill
1-1/2 cups chicken stock
1 cup sour cream
Sliced tomato or chopped dill


Combine tomatoes, onion, celery seed, dill, and stock in soup kettle and simmer, partially covered, 15 minutes. Press mixture through food mill. Cool slightly. Add sour cream and heat slightly – or chill. Garnish with thin slices of tomato or chopped dill.

Cooking & Recipes


Serves 4

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