In a large pot, saute onions in 6 tablespoons butter along with dill seed, dill weed, and herbs for 5 minutes, or until onions are translucent. Add tomatoes and chicken stock and heat. Make a roux by blending 2 tablespoons butter and 2 tablespoons flour, whisking constantly over medium heat for 3 minutes, without browning. Add roux to stock and whisk to blend. Add salt and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer for 15 minutes. Add chopped parsley, honey, cream and half and half. Remove from heat and puree. Strain. When ready to serve, reheat and serve with a dollop of sour cream. Source: Margaret Fox, Caf? Beaujolais, Mendocino, Ca Typos by Brenda Adams
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|Serving Size: 1 Serving (627g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 1208 (90%)|
|Amt Per Serving||% DV|
|Total Fat 134.2g||179 %|
|Saturated Fat 83g||415 %|
|Monounsaturated Fat 36.4g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 370.3mg||114 %|
|Sodium 605.5mg||21 %|
|Potassium 591.4mg||16 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 23.6g|
|Protein 14.3g||20 %|
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Calories per serving: 1338
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