"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tomato Dill Soup Recipe

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This recipe for Tomato Dill Soup, by , is from Family Comforts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, September 20, 2009


4 cups chicken broth
7 T butter
5T flour
1 cup diced onion
½ tsp minced garlic
1 29 oz can tomato sauce
1 28 oz can dice tomatoes
2-3 drops Tabasco
¼ cup honey
1 ½ T dillweed
½ tsp pepper
½ tsp chili powder
½ tsp basil
½ tsp thyme
½ tsp lemon juice

Melt 5T butter. Add flour to make a paste
In large kettle sauté onion, garlic & 2T butter. Add chicken broth & bring to boil. Add flour paste & simmer ‘til thick.
Add remaining ingredients. Bring to boil & simmer for 30 minutes.

Personal Notes:
Personal Notes:
this one's from the White Gull Inn in Door County




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