Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           Cup  Onions -- Chopped
     1/2           Cup  Unsalted Butter
  1           Teaspoon  Dill Seed
  1 1/2      Teaspoons  Dill Weed
  1 1/2      Teaspoons  Dried Oregano
  5               Cups  Canned Tomatoes -- Crushed
  4               Cups  Chicken Stock
  2        Tablespoons  Flour
  2          Teaspoons  Salt
     1/2      Teaspoon  White Pepper
     1/4           Cup  Parsley -- Chopped
  4          Teaspoons  Honey
  1 1/4           Cups  Heavy Cream
     2/3           Cup  Half And Half

Preparation:

In a large pot, saute onions in 6 tablespoons butter along with dill seed, dill weed, and herbs for 5 minutes, or until onions are translucent. Add tomatoes and chicken stock and heat. Make a roux by blending 2 tablespoons butter and 2 tablespoons 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 a boil, stirring occasionally. Reduce heat and simmer for 15 minutes. Add chopped parsley, honey, cream and half and half. Remove from heat and puree. Strain. When ready to serve, reheat and serve with a dollop of sour cream.

Nutritional Information:

513 Calories (kcal); 45g Total Fat; (77% calories from fat); 6g Protein; 24g Carbohydrate; 143mg Cholesterol; 2969mg Sodium