2 Tablespoons Olive Oil
3 Cups chopped leeks (white and pale green parts only)
4- 28 oz cans diced tomatoes with juices
4 1/2 cups canned low salt chicken or vegetable broth
6 Tablespoons (packed) chopped fresh dill or 2 Tablespoons Dried Dill
1/4 teaspoon Cayenne Pepper (optional)
1/2 cup light Sour Cream
4 oz chilled Sharp White Cheddar
Fresh Dill Sprigs
Heat oil in heavy large pot over medium heat.
Add leeks and saute until tender (about 6 minutes)
Add tomatoes and their juices, broth, chopped dill, and Cayenne.
Bring to boil.
Reduce heat and simmer uncovered until tomatoes are very soft (about 20 minutes).
Puree soup until smooth (in food processor).
Bring to simmer over medium low heat.
Season over low heat.
Gradually whisk in sour cream. Do NOT boil!
Place cheese and dill atop each serving.
Can be made up to a day ahead.
Bon Appetit Weekend Entertaining, p. 152