Ingredients
8 TBS unsalted butter
½ cup chopped onion
1 ½ tsp minced fresh dill, plus some for garnish
2 pounds heirloom tomatoes, chopped
4 cups vegetable or chicken broth
2 TBS flour
1 ¼ cups heavy cream
2/3 cup half & half
¼ cup minced fresh flat leaf parsley
¼ cup honey
Salt, pepper
Preparation
Melt 6 TBS butter over medium heat, sauté onion and dill until onion is transluscent, about 5 minutes. Add tomatoes and broth, bring to a simmer then remove from heat. In a small saucepan melt the remaining 2 TBS butter over medium heat, add the flour stirring constantly with a wooden spoon for 3 minutes without browning. Add the cream and half & half, bring to a boil, stirring occaisionally. Reduce heat to medium low and simmer for 15 minutes. Stir in parsley and honey. Remove from the heat. Using a blender, or food processor, puree the cream mixture with the tomato mixture in batches. Return all to the pot, stir and reheat over low heat, season with salt and pepper.
