28
oz. stewed tomatoes, pureed (can substitute crushed tomatoes as well)
¼
cup unsalted butter
1
bunch scallions, chopped
4
cloves garlic, minced
2
ribs celery, diced small
2
pinches kosher salt
1-2
tsp. granulated sugar
1-2
tsp. dried dill
2 cups whipping cream (I often substitute fat free half and half, using a cornstarch slurry to thicken with)
In
a medium stock pot over medium heat, melt butter; add scallions, garlic and
celery. Cook aromatics for 1-2 minutes;
add salt and sugar. Stir in tomatoes and
dill; whisk in cream and heat just until warmed throughout.
Now You're Cookin',
Chef Alli