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Cafe Lily's Tomato-Dill Soup
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FROM THE MENU OF . . . CAFE LILY
308 W. Ponce de Leon Ave., Decatur
404-371-9119
Q: I recently had the wonderful tomato soup with dill at Cafe Lily in Decatur and would love to get the recipe. Thanks!
--- Becky Taylor, Athens
A: Anthony Pitillo, executive chef and co-owner, was happy to share his recipe for tomato-dill soup. He adds, "In general, I like to keep my cooking at Cafe Lily simple and balanced, and hopefully this recipe will help demonstrate that philosophy. This soup went on my permanent menu some years ago due to popular demand, so hopefully more people can enjoy it now at home."
Pitillo notes, "Depending on the brand of tomatoes used, you may need to make the soup a little sweeter. If so, stir in a little dark brown sugar to taste before serving."
Hands on time: 20 minutes Total time: 50 minutes Serves: 6-8
Ingredients:
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3 tablespoons extra-virgin olive oil, as needed
1 medium onion, diced
3 garlic cloves, minced
1 cup white wine (Pitillo recommends dry vermouth or pinot grigio)
2 (28-ounce) cans crushed tomatoes
2 (14 1/2-ounce) reduced-sodium chicken broth
1 small bunch (about 10 sprigs) fresh thyme, tied into a little bundle
5 bay leaves
Kosher or sea salt
Coarse-ground black pepper
1 tablespoon chopped fresh dill, plus extra for garnish
Instructions:
In a stockpot over medium heat, add olive oil. Add onions and saute for 4 to 5 minutes, or until softened. Add the garlic and saute for 3 to 4 minutes. Do not brown the garlic. Add the wine, increase the heat and reduce by half. Add the tomatoes, chicken broth, thyme bundle and bay leaves and bring to a simmer. Cook gently for 20 to 30 minutes. Remove the thyme and bay leaves, season with salt and black pepper to taste and stir in the chopped dill. If desired, garnish with more fresh dill leaves, and serve.
Nutrition:
Per serving (based on 6): 208 calories (percent of calories from fat, 34), 11 grams protein, 23 grams carbohydrates, 5 grams fiber, 8 grams fat (1 gram saturated), no cholesterol, 636 milligrams sodium.
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