Books and Cooks Ithaca
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Stephanie's Tomato, Dill, and White Cheddar Soup

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Served with Love in the Time of Cholera.

Source: food.epicuious.com

This easy-to-make soup is a terrific Saturday lunch, especially when accompanied by crusty bread, a salad and beer or apple cider. If you’re serving people who don’t like spicy foods, eliminate the cayenne pepper.

2 tablespoons olive oil
3 cups chopped leeks (white and pale green parts only)
4 28-ounce cans diced tomatos with juices
4 1/2 cups canned low-salt chicken broth
6 tablespoons (packed) chopped fresh dill or 2 tablespoons dried dillweed
1/4 teaspoon cayenne pepper
1/2 cup light sour cream
4 ounces chilled sharp white cheddar cheese, sliced
Fresh dill sprigs

Heat oil in heavy pot over medium heat. Add leeks and saute until tender, about 6 minutes. Add tomatos and their juices, broth, chopped dill and cayenne and bring to boil. Reduce heat and simmer uncovered until tomatos are very soft and flavors blend, about 20 minutes.

Working in batches, puree soup in processor until smooth. Return to same pot. (Can be made 1 day ahead. Cover and chill.) Bring to simmer over medium-low heat. Season with salt and pepper. Gradually whisk in sour cream (do not boil).

Ladle soup into bowls. Arrange cheese atop each. Garnish with dill springs. Serves 6.

Last updated: November 21, 2000.