This classic soup is rich, velvety, and luxurious.

Ingredients

1. 1/2 cup chopped onions
2. 1/2 cup unsalted butter
3. 1 tsp dill seed
4. 1 1/2 tsp dill weed
5. 1 1/2 tsp oregano
6. 40 oz canned crushed whole tomatoes
7. 4 cups stock
8. 2 Tbs flour
9. 2 tsp salt
10. 1/2 tsp white pepper
11. 1/4 cup chopped fresh parsley
12. 4 tsp honey
13. 1 1/4 cup heavy cream
14. 2/3 cup half and half
15. Sour cream to dollop

Preparation

Sauté 1/2 cup chopped onions in 6 Tbs butter along with 1 tsp dill seed, 1 1/2 tsp dill weed, and 1 1/2 tsp oregano for 5 minutes or until onions are translucent. Add 40 oz tomatoes and 4 cups chicken stock.

Make a roux by blending 2 Tbs butter and 1 Tbs 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 boil, stirring occasionally.

Reduce heat ot simmer for 15 minutes. Add 1/4 cup chopped fresh parsley, 4 tsp honey, 1 1/4 cup heavy cream, and 2/3 cup half and half. Remove from heat and puree using blender. Strain.

Serve warm with a dollop of sour cream and toast points, grilled cheese, lump crab or lobster.