Tuesday, March 29, 2011


Carmelised onion and carmelised tomato soup with curried croutons.
1 large onion
8 vine tomatoes
1 red pepper
1/4 c vermouth
1/2 c heavy cream
1.5 c chicken broth
Olive oil
Grapeseed oil
Stale bread
Sea salt

Cut up the onion and sautee in a pot on low heat with grapeseed oil.
Slice the tomatoes into 1/4" slices. Heat up the olive oil in a large nonstick pan. Lay the tomatoes so each slice lays flat. Do not stir. Sautee until one side browns then flip. You may need to do two round of this since theres alot of tomatoes.
Dont forget the onions! Give em a stir. Theyll take 30 mins to carmelise. Meanwhile, burn/roast the peppr on an open flame aka put the red pepper directly over the burner flame and let it burn baby! Turn it till its black all over then put it in a plastic bag and seal.
Once the onions are carmelised, deglaze the onion pan with the vermouth aka put the vermouth in the onion pan and scrape the brown bits from the pan with a wooden spoon. Dump the tomatoes in with he onions. Do round 2 of tomatoes if necessary. Deglaze tomatoe pan with half of the chicken broth. Dump that with the onions n tomatoes. Oh yeah! The red pepper! Take that dude out of the bag and scrape off the burnt black, cut him open amd scrape out the seeds. Chop into rough bits. Dump tomato/onion/red pepper/and remaining chicken broth in a blender. Pulse 2-4 times to keep some texture and not to puree completely. Put everything back in the pot, add the cream salt n pepper to taste.

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