1/2 cup unsalted butter, divided
1/2 cup chopped onions
1 1/2 teaspoons dried oregano
5 cups tomatoes (preferably canned crushed whole tomatoes)
4 cups chicken stock
2 tablespoons flour
2 teaspoons salt
1/2 teaspoon white pepper
1/4 cup chopped fresh parsley
1 1/2 teaspoons fresh chopped dill
4 teaspoons honey
1 1/4 cups heavy cream
2/3 cup half and half
In a large pot over medium heat, melt 6 tablespoons of the butter. Add the onions and oregano and cook, stirring occasionally, for 5 minutes, or until the onions are translucent. Add the tomatoes and chicken stock and heat.
Meanwhile, in a small pot over medium heat, make a roux by blending the remaining 2 tablespoons of butter with the flour, whisking constantly for 3 minutes, without browning. Add the roux to the stock mixture and whisk to blend. Add the salt and pepper. Bring to a boil, stirring occasionally. Reduce to a simmer and cook for 15 minutes. Stir in the chopped parsley, dill, honey, cream and half and half. Remove from the heat and puree. Strain before serving, if desired. Makes 9 cups.