In the village of Sewickley, Pennsylvania (near Pittsburgh), there
is a very popular restaurant, the Sewickley
Cafe. One of their signature dishes is a Tomato Dill soup. Their
soup is so popular that they consider the recipe a trade secret. It
is the best Tomato Dill soup that I have ever eaten. Inspired by this
(and unable to get the recipe) I and a friend set about to create the
"perfect Tomato Dill soup". We still don't know the Sewickley
Cafe's recipe, but we have had fun and developed two recipes that we
feel are top contenders for the "World's Best Tomato Dill Soup".
TOMATO
DILL SOUP
by Casey Klimasauskas
10-12
servings
1½ Cup (approximately
3) small yellow onions chopped
1½ Cup celery hearts chopped
4 Tbs sweet cream butter
½ tsp garlic powder (or 4 cloves fresh garlic)
½ tsp salt
2 - 32 oz (1 pound) boxes Swanson chicken broth
2 - 28 oz cans Delmonte diced tomatoes in juice
2 Cup Campbell's tomato juice
½ Cup granulated sugar
4 Tbs finely chopped fresh dill
2/3 Cup Land-O-Lakes heavy whipping cream
Combine the onions
and celery in a food processor and puree. Combine the pureed mixture of
onions and celery with the garlic, salt and butter in a shallow pan and
saute for 8-10 minutes until the onion has turned translucent and the
celery is soft. In a large pot, combine the mixture above with the chicken
broth, diced tomatoes, tomato juice, sugar and fresh dill. Bring to a
slow boil (10-15 minutes). Let it simmer on low for 10-15 minutes (do
not boil). Add the heavy whipping cream and serve.
Recently, I stumbled on an interesting variant. I was preparing for a
dinner party, but needed to prepare the soup in the morning. I prepared
all of the ingredients except adding the heavy whipping cream. I would
turn the heat on low for a few minutes each hour to keep the soup hot.
Ten minutes before serving, I added the heavy whipping cream. The net
result was that the garlic and dill had a chance to mellow. Everyone aclaimed
this as better than the prior recipe. Updated 6/20/2007.
TOMATO
DILL SOUP
by David Rafalko
4-6 servings
1 Qt chicken stock
1 tsp Tones Chicken Bullion
28 oz can diced tomatoes in juice
1 tsp salt
4 Tbs sugar
1/2 tsp granular garlic
2 Tbs chopped fresh dill
3 Tbs heavy cream
3/4 cup sweet onion
3/4 cup celery
4 Tbs unsalted butter
Bring stock, bullion,
and diced tomatoes with juice to a gentle boil. Saute very finely chopped
celery and onion in butter until soft (approximately 8 minutes). Add to
soup. Boil gently for 15 minutes. Add remaining ingredients and heat until
just boiling. Serve hot.
|
