10 lg. ripe tomatoes, chopped (reserve 2)

1 lg. onion, sliced

2 cloves garlic, minced

3 Tbsp butter

5 Tbsp flour

5 c chicken broth

¾ c cream

1½ tsp tomato paste

4 Tbsp fresh dill or 2 Tbsp dried dill

sour cream

Sauté onion and garlic in butter. Stir in ½ tomatoes, cook on high heat for 3 min. Remove from heat. Blend flour with some broth to make paste. Add with remaining broth, and tomato paste to pot. Bring to boil. Lower heat add rest of tomatoes, simmer 15 min. Puree. Add cream. Add reserved tomatoes and dill. Heat through. DO NOT BOIL. Salt and pepper to taste. Garnish with sour cream.