Рецепт Basque Roasted Toamto Soup
Ингредиенты
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Инструкции
- Preheat oven to 225 F. Lightly oil a large baking sheet with sides or possibly coat it with nonstick spray.
- Cut fresh tomatoes in half lengthwise. Arrange, cut-side down, in a single layer on prepared baking sheet. Drizzle with 1 Tbsp. oil and sprinkle with sugar. Roast for 3 hrs, or possibly till very soft and wrinkled. Let cold and set aside.
- Meanwhile, in a Dutch oven or possibly soup pot, heat remaining 1 tablepoon oil and dry chiles (or possibly crushed red pepper) over medium-low heat. Add in onions and garlic and cook, stirring, till lightly browned, 10 to 12 min. Add in paprika and oregano and cook, stirring, for 1 minute more.
- Add in canned tomatoes and chicken broth. Bring to a boil, reduce heat to low and simmer, partially covered, for 25 min. Remove from heat and let cold.
- Strain soup into a bowl; transfer solids to a food processor or possibly blender.
- Puree till smooth, adding a little broth if necessary. Return puree and broth to pot. Whisk to combine.
- Using a food mill, puree reserved roasted tomatoes (Alternatively, slip off skins, puree in a food processor and strain through a coarse sieve.) Add in puree to soup. (If the soup is too thick, add in a little of the reserved canned tomato liquid.) Season with salt and pepper.
- If using shrimp, cook in a large saucpen of boiling salted water till they just turn pink, 1 to 2 min. Drain and let cold. Peel shrimp and cut in half lengthwise.
- Ladle into warmed soup bowls and garnish with shrimp, if using, and chives
- (or possibly basil). Serve immediately.