Heirloom Tomato Bisque

1. 1

   Melt 6 TBS butter over medium heat, saute onion and dill until onion is transluscent, about 5 minutes. Add tomatoes and broth, bring to a simmer then remove from heat.

2. 2

   In a small saucepan melt the remaining 2 TBS butter over medium heat, add the flour stirring constantly with a wooden spoon for 3 minutes without browning. Add the cream and half & half, bring to a boil, stirring occaisionally. Reduce heat to medium low and simmer for 15 minutes. Stir in parsley and honey. Remove from the heat. Using a blender, or food processor, puree the cream mixture with the tomato mixture in batches. Return all to the pot, stir and reheat over low heat, season with salt and pepper.

* Per serving · 4 servings · Values may vary.

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