Simple Way to Scallop Soup Tomato

Gretchen's Tomato Orange Soup

Cook and stir 4 to 5 min.

Recipe Summary Gretchen's Tomato Orange Soup

Tomato soup was a childhood favorite for chef Gretchen Allison of Ducksoup Inn. At the start of her career, learning to make good soup opened the door to a whole new palette of flavors.

Ingredients | Scallop Soup Tomato

⅓ cup butter

1 large onion, chopped

2 cups white wine

3 quarts chicken stock

3 large fresh tomatoes, chopped

1 (28 ounce) can crushed tomatoes

3 fresh poblano chile peppers

1 carrot, peeled and sliced

1 bay leaf

1 tablespoon grated orange zest

1 teaspoon chopped fresh thyme

½ teaspoon Spanish smoked paprika

salt and freshly ground black pepper to taste

¼ cup heavy cream

½ cup creme fraiche

1 tablespoon chopped fresh basil

Directions

Place whole poblano peppers on the grate of a stove-top gas burner set to medium-high. Rotate peppers over the flame using a set of tongs until the outer skin blackens and blisters and is charred on all sides. Transfer peppers to a paper bag, tightly close the bag, and set aside for 20 minutes. Remove peppers from bag and peel off charred skin. Trim stems and seeds; discard. Chop peppers and set aside.

Melt butter over medium-high heat in a large stockpot. Add onion; cook and stir until lightly browned around the edges, 5 to 7 minutes.

Pour wine into the pot over onions; bring to a boil while scraping any browned bits off of the bottom of the pot. Reduce heat to medium-low and simmer until onions are well browned, about 5 minutes.

Stir in chicken stock, fresh tomatoes, canned tomatoes, poblano chiles, carrot, bay leaf, orange zest, thyme, paprika, salt, and pepper. Bring to a simmer and cook until the vegetables are soft, about 30 minutes. Remove bay leaf and discard.

Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth. Strain soup through a fine mesh sieve back into the stockpot. Alternately, use a stick blender and puree the mixture right in the pot.

Return pureed soup to a simmer; stir in cream. Season with salt and black pepper to taste. Serve topped with a dollop of creme fraiche and chopped basil.

To roast peppers in an oven instead of over an open flame, preheat an oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.

Info | Scallop Soup Tomato

prep: 15 mins cook: 45 mins additional: 10 mins total: 1 hr 10 mins Servings: 8 Yield: 8 servings

TAG : Gretchen's Tomato Orange Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,