Holiday Recipe

It is the season to entertain and try some new recipes. This isn’t usually a food blog, but complaining about the destruction of the US Bill of Rights doesn’t seem to have much traction.

Smoked Tomato Soup

Soup can be the main course if it’s good and if you add some delicious crusty bread or maybe a salad with freshly made croutons and homemade dressing. An old Alsatian chef gave me the recipe and he passed away over a decade ago. I don’t think that he’d mind that I am sharing.

Use your home BBQ to smoke the tomatoes. Put a few wood chips into a metal pan and place it right over the burner to generate smoke. Preheat your BBQ and use the greenest tomatoes that you can find. Wash them well, core them and place them into the BBQ for 30-45 minutes so that the smoke can penetrate the tomatoes. Remove your tomatoes from your smoker and allow them to cool.

1/2 pound finely diced bacon

4 tbsp sour cream

1 red onion finely diced

1/2 cup diced celery

2 tbsp diced fresh sweet basil

2 tbsp flour

5 cups of beef stock

5 tbsp concentrated tomato paste

garlic to taste

2 pounds of smoked tomatoes

1 bay leaf, sugar (pinch), salt (pinch), white pepper (to taste)

Render the bacon until it loses half of its fat, add the onion, celery, garlic, and saute thoroughly. Add flour, tomato paste and stir it in with the rest. Add beef stock slowly, bringing it to a simmer. Cut up the smoked tomatoes into quarters and add it to the soup. Let it. simmer 45-60 minutes – DO NOT COOK too hard. Just simmer. Put the soup into a blender and puree finely. Strain through a fine sieve and serve with a tablespoon of sour cream and finely chopped basil.

It makes for a really nice soup and you can ‘food save’ it and freeze it you you’d like.

 

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