Paula Deen’s Tomato Dill Soup

August 15, 2010

3 cups peeled and diced fresh tomatoes (or one 28-ounce can)
1 med onion, chopped
2 cups chicken stock
1 tsp chopped garlic
1/3 to 1/2 cup white wine
1 tsp lemon-pepper seasoning
3 T chopped fresh dill
1/4 cup heavy cream (I’m going to go lighter with this)
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
Salt and pepper to taste

In a large pot, mix all ingredients together except cream, parsley, Parmesan, and salt and pepper. Cook over medium heat about 30 minutes, until tomatoes are tender. Add cream, parsley, and Parmesan cheese last. Season with salt and pepper to taste. Simmer for about 10 minutes.

From The Lady & Sons, p 26 (see previous post).


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