Provençal Tomato Soup With Chèvre |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
This soup uses fresh goat cheese to temper the acidity of the tomatoes, rather than heavy cream. Adapted by Nick Kindlesperger at Serious Eats, from a recipe in _The Splendid Table's How to Eat Supper_. You could, if you liked, puree the soup before adding the cinnamon, which would make this a rather more refined, less rustic, presentation. Use an immersion blender rather than a canister blender; the canister blender will add too much air and the soup will turn orange-pink instead of a rich red. Ingredients:
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
1/2 teaspoon dried oregano |
1/2 teaspoon fennel seed |
1/2 cup extra virgin olive oil, approximately |
3 medium onions, chopped |
3 garlic cloves, minced |
1/4 cup tomato paste |
1/3 cup dry vermouth |
1 (28 ounce) can whole tomatoes, crushed by hand or 2 lbs fresh tomatoes, peeled, seeded, and chopped |
4 cups chicken broth or 4 cups vegetable broth |
1/4 teaspoon ground cinnamon |
4 ounces fresh goat cheese |
Directions:
1. Fill the bottom of a heavy soup pot (5 to 6 quarts) with olive oil. Over medium-high heat, cook the onions with a pinch of salt until golden, 5 to 8 minutes, stirring often. In the meantime, lightly crush the spices in a small bowl or with a mortar and pestle, to release the flavors. Add the spices and garlic to the onions and cook until the aromas open, about 30 seconds.
2. Stir in the tomato paste and continue stirring until no lumps remain. Add the vermouth and cook for 1 minute, then add the tomatoes. Bring to a boil, cook for two minutes, then add the broth. Bring to a simmer, cover, and cook for 20 minutes.
3. Stir in the cinnamon and season to taste with salt and pepper. Ladle the soup into bowls and top with crumbled goat cheese.
|
|