Tomato Bisque

From Kendall-Jackson Winery Heirloom Tomato Cookbook, winner of the 4th Annual K-J Tomato Festival People's Choice. Chef Amber Salshaw, Preferred Sonoma Caterers.

Wine pairing: Sauvignon Blanc

8 tbsp. butter (divided)
1/2 c. chopped onion
1-1/2 tsp. minced fresh dill, plus more for garnish
2 lbs. heirloom tomatoes, chopped (I used 2 boxes of Pomi brand tomatoes - they come in juice-style boxes)
4 c. chicken or vegetable broth
2 tbsp. all-purpose flour
1-1/4 c. heavy cream
2/3 c. half-and-half
1/4 c. minced fresh flat-leaf parsley
1/2 c. honey

In large nonreactive pot, melt 6 tbsp. butter over medium heat and saute onion and dill until onion is translucent - about 5 minutes. Add the tomatoes and broth, bring to a simmer and remove from heat.

In a small saucepan, melt remaining 2 tbsp. butter over medium heat and add the flour, stirring constantly with a wooden spoon for 3 minutes without browning. Add the cream and half-and-half and bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 15 minutes. Stir in parsley and honey. Remove from heat. Using a blender or food processor, puree the cream mixture with the tomato-broth mixture (in batches) (I did not have to do this step with the Pomi tomatoes). Return the blended soup to the pot, reheat over low and season with salt and pepper.

Serve warm with additional dill.
Serves 6-8.