You can make this spicy tomato soup from chef
Barbara Lynch on a whim and eat it nearly as soon. It’s also, at its core, six
vegan ingredients you probably already have.
It’s a drinkable broth with a big personality
that’s especially welcome in the midst of winter, when we don’t expect loud
colors in our diet, or food that makes our blood run hot. The fast-paced
technique is also a good break from our wintry tendencies to hunker down for
long stretches in the kitchen—to cook meats until they fall apart and Crock-Pot
things. It’s also great with a grilled cheese.
The recipe starts a bit like the old
just-add-water canned tomato soup but quickly veers off and tastes like living,
breathing fruit instead of tomato ghosts in corn syrup. In almost no time, you
come out with a full-flavored soup, racy and pure. Lynch says the rustic pulp
that’s left behind after straining has no place here—you don’t have to agree, or
you can save the remains for crostini, pasta, or eggs.
Serves 6
2 tablespoons extra-virgin olive
oil
1 small yellow onion, peeled,
halved, and sliced into ¼-inch (6mm) thick slices
1 teaspoon crushed red pepper
flakes (or start with ½ teaspoon)
2 (28-ounce/800g) cans whole
tomatoes
1½ cups (360ml)
water
¼ cup (6g) loosely packed fresh
basil leaves
Kosher salt and freshly ground
black pepper
Crème fraîche, for garnish
(optional)
1 Heat the olive oil in a large saucepan over medium
heat until shimmering. Add the onion and red pepper flakes and cook, stirring
occasionally, until the onions are translucent and very tender, about 10
minutes.
2 Stir in the tomatoes and their juices, plus the
water, and bring to a boil. Reduce the heat to low and simmer, stirring
occasionally, until the flavors have melded, about 30 minutes. (If you’re in a
hurry, you can skip the simmer time—just add a bit less water.) Add the basil,
season with salt and pepper, remove from the heat, and let cool briefly, about 5
minutes.
3 Set a fine-mesh strainer over a large, heatproof
bowl. Using a blender, puree the soup in batches until smooth, removing the
small cap from the blender lid (the pour lid) and covering the space with a
kitchen towel (this allows steam from the hot soup to escape and prevents the
blender lid from popping off). Pour the blended soup through the strainer,
pressing on the solids with a rubber spatula or ladle; discard the solids. Taste
the soup and season with additional salt and pepper as needed.
4 Return the soup to the saucepan and reheat on
medium-low until hot. If you choose, serve topped with a tablespoon of crème
fraîche.
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