Instructions: 1. Melt butter in a soup pot. Add onions and cook over low heat, covered, until tender, about 20 minutes. Add garlic and cook for another 5 minutes.

2. Add half of the dill, season to taste with salt and pepper, and cook uncovered for another 15 minutes.

3. Add chicken stock, tomatoes, allspice and pinch of sugar. Bring to a boil, reduce heat, and cool slightly. Add orange zest, remove from heat, cover, and simmer for 45 minutes. Add orange zest, remove from heat, and cool slightly.

4. Transfer soup in batches to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with the medium disc. Puree the soup.

5. Return soup to the pot, add remaining dill, and simmer for 5 minutes.

Serve immediately; or cool and refrigerate, covered, overnight.

6. Taste and correct seasoning. Garnish soup, hot or cold with a dollop of sour cream and a sprig of dill.

NOTES : Make only when you have fresh dill.

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