Ingredients:
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Directions:
Melt the butter with the oil over low heat in a heavy pot. Add the onions and cook, stirring occasionally, until softened, for 3 minutes. Sprinkle the allspice over the onions and cook for 1 minute longer.
Add half the dill and cook over low heat, stirring, for 5 minutes. Add the stock, tomatoes, sugar, salt and pepper. Simmer, partially covered, for 20 minutes.
Puree the soup in a food processor (or with a hand blender); return to the pot and stir in the remaining dill. Adjust seasonings.
Serve hot, or cool in the refrigerator overnight to serve cold. Before serving, garnish with a dollop of sour cream and a spring of dill, if desired. |
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