Tomato Artichoke Dill Soup

By akselden

So healthy tasting, somewhere between V-8 and borscht, this concoction of Chef Ted Dennis. Hot, it's fine, though chunky. We liked it better pureed and chilled, with a dollop of sour cream to swirl through the rosy summer soup.

Ingredients

• 3 ribs celery, medium cut on the blas
• 1 medium yellow onion chopped
• 1 small garlic clove, minced
• 1 bay leaf
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• Scant tablespoon fresh dill
• 1/2 c. white wine
• 2 c. chicken broth
• 3 c. stewed tomatoes coarsely chopped
• 1 jar (6oz.) articoke hearts. quartered.

Details

Servings 4

Preparation

Step 1

In soup pot, braise celery and onions over medium heat until they are transparent. Add garlic, bay leaf, thyme and dill. Stir occasionally until garlic is slightly brown. De glaze pot with white wine. Add chicken broth and tomatoes. Bring to a rapid boil. Immediately reduce heat to simmer. Simmer about 5 minutes. While soup is simmering, quarter artichoke hearts. Add with brine, to soup. Serve with a small dollop of sweetened whipped butter, if desired.