Tomato Dill Soup

This is a fantastic recipe hot or cold. I’m sure you will want to double it, I always do. Garnish with sour cream, if desired.

Step: 1

Melt butter in a saucepan over medium heat. Add onion and garlic, and cook, stirring until tender. Stir in the tomatoes and condensed chicken broth, and season with dill weed, salt, pepper and the bay leaf. Bring to a boil, then reduce heat and simmer for 45 minutes.

Step: 2

Remove from heat, and discard bay leaf. Use a food processor or blender to puree the soup in small batches until smooth. Serve immediately, or chill and serve cold.

Per Serving: 128 calories; protein 5.4g; carbohydrates 10.1g; fat 6.6g; cholesterol 16mg; sodium 963.4mg.

The word “stew” can process to 2 time a dish and a cooking method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, but it makes have a few piece of differences. The meat is chopped into few of pieces but of being cooked whole , and the water based material completely covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.