Por Serves 4
2 tablespoons unsalted butter
2 medium onions, fi nely chopped
3 cloves garlic, minced
1 large carrot, peeled and fi nely chopped
3 cups chicken broth
15 fresh, ripe tomatoes, seeded and chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup half-and-half
Chopped fresh dill
Over medium heat, melt butter in a Dutch oven. Stir in the onions, garlic, and carrot, and cook until tender. Pour in the chicken broth and add the remaining ingredients except the half-and-half and the dill. Continue cooking over medium heat, uncovered, about 30 minutes, stirring occasionally. Cool slightly. In a food processor, purée the soup mixture until smooth. Return to pot and stir in half-and-half. keep the soup warm until ready to serve. Do not boil once cream has been added. Garnish with chopped fresh dill.