James Barber's Tomato & Dill Soup

by Roger & Tony
(Vancouver, Canada)

8 large, ripe, locally grown tomatoes
boiling water
2 cups water
1 tbsp cane sugar
pinch salt
1 tsp dill
4 ounces butter
1 pint whipping cream
pepper
parsley
coutons

1. Plunge tomatoes into pot of boiling water for 30 seconds, then into cold water, and then peel.
2. Discard boiling water. Place peeled tomatoes in pot.
3. Add 2 cups water, sugar, salt, dill, and simmer, covered, for 45 minutes.
4. Strain the soup, return to pot on low heat.
5. Add the butter in small amounts, stirring. DO NOT BOIL.
6. Remove from heat, gradually add cream, stirring until smooth.
7. Reheat but do not boil.
8. Garnish with fresh ground pepper, parsley, croutons.