Instructions: In a large pot, saute onions in 6 tablespoons butter along with dill seed, dill

weed, and herbs for 5 minutes, or until onions are translucent. Add tomatoes and chicken stock and heat.

Make a roux by blending 2 tablespoons butter and 2 tablespoons flour, whisking constantly over medium heat for 3 minutes, without browning. Add roux to stock and whisk to blend. Add salt and pepper. Bring to a boil, stirring occasionally. Reduce

heat and simmer for 15 minutes. Add chopped parsley, honey, cream and half and half.

Remove from heat and puree. Strain. When ready to serve, reheat and serve with a

dollop of sour cream.

Makes 9 cups

"This is the epitome of a comforting soup. I would serve it three times a week if I

could get away with it, especially during our long winters, with their grey, overcast days. Its creamy and rich and nourishing. Even though I am such a fan of

fresh tomatoes, this is the one dish that I think may even work better with canned

tomatoes."

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