3/4 cup chopped onions
1/2 cup butter
3/4 tsp. dill seed
1 tsp. dill weed
1 tsp. dried oregano
1/4 cup flour
4 cups diced canned tomatoes (juice drained off)
3 cups chicken stock
1-1/2 tsp. salt
1/2 tsp. white pepper
1/4 cup chopped fresh parsley
1/4 cup honey
1 cup half and half
1/2 cup cream
Saute onions in in butter with dill seed, dill weed and oregano. Slowly add flour and stir for 2 minutes. Add tomatoes and chicken stock, adding the stock gradually. Add salt and pepper. Bring to a gentle boil, reduce heat and simmer for 15 minutes - uncovered. Puree 1/2 of mixture in food processor, put back into pot and add parsley, honey, cream and half and half. Heat though and serve. Serves 6-8
1/2 cup butter
3/4 tsp. dill seed
1 tsp. dill weed
1 tsp. dried oregano
1/4 cup flour
4 cups diced canned tomatoes (juice drained off)
3 cups chicken stock
1-1/2 tsp. salt
1/2 tsp. white pepper
1/4 cup chopped fresh parsley
1/4 cup honey
1 cup half and half
1/2 cup cream
Saute onions in in butter with dill seed, dill weed and oregano. Slowly add flour and stir for 2 minutes. Add tomatoes and chicken stock, adding the stock gradually. Add salt and pepper. Bring to a gentle boil, reduce heat and simmer for 15 minutes - uncovered. Puree 1/2 of mixture in food processor, put back into pot and add parsley, honey, cream and half and half. Heat though and serve. Serves 6-8
