Tomato Dill Soup

From _The Silver Palate_ Cookbook, by Julee Rosso and Sheila Lukins
Workman Publishing, 1978. 1982 edition, page 192.

Ingredients:
(Sorry, this is a US cookbook. Convert amounts to metric if you need to)

8 tablespoons sweet butter
3 cups yellow onions, peeled and sliced
1 bunch of fresh dill, finely chopped, plus dill sprigs for garnish
salt and freshly ground black pepper, to taste
2 quarts Chicken Stock (vegetable stock if you must substitute)
1 teaspoon ground allspice
pinch of sugar
ground zest of 1 small orange

1 cup dairy sour cream for garnish, optional

1. Melt butter in a soup ppot. Add onions and cook over low heat,
covered, until tender, about 20 minutes. Add garlic and cook for
another five 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, cover, and ismmer for 45 minutes. Add orange
zest, remove from heat, and cool slightly.

4. Transfer soup in batches to the bowl of a food processor lined 
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 five
minutes. Serve immediately; or cool and refrigerate covered, overnight.
Garnish soup, hot or cold, with a dollop of sour cream and a sprig of dill.