Roast Tomato With Curry Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | 1 | Servings | ||
INGREDIENTS
| 4 | lb | Roma Tomatoes, you can use |
| any tomato you choose | ||
| but | ||
| I prefer Romas up to 5 | ||
| 1 | lb | Yellow or white onions |
| coarse chopped 2 or 3 | ||
| large onions will do | ||
| well | ||
| up to 1-1/2 | ||
| 1 | Heads Garlic separated and | |
| peeled up to 2 | ||
| 1/4 | c | Olive Oil, or Chile oil for |
| those needing some | ||
| additional spice | ||
| Kosher Salt to taste | ||
| 4 | c | Chicken Stock or Vegetable |
| stock | ||
| 1 | T | Red Curry Paste, add more |
| if you like it spicy | ||
| 1 | Lime thin sliced crosswise | |
| to create a wheel | ||
| Lime juice to taste |
INSTRUCTIONS
I received a request for this recipe a short while ago. Since I've only made it in large restaurant quantities I had to cut the recipe down for home use. I've also made a couple of changes for the home cook. By the way this recipe will be featured in my upcoming cookbook titled "Full Flavor Cooking with ChefChile". I don't have a publication date as of yet, but plenty of recipes that I am currently retesting for the home cook. If any of you are interested in having me include a recipe of yours in the book, then please contact me. If I include your recipe I will mention your name. Place Tomatoes, Onions, and Garlic in a bowl and pour oil into bowl. Gently toss vegetables to coat well with oil. Place vegetables on a sheet pan and arrange them evenly. Place sheet pan into a 500° oven until dark brown or just turning black then turn them so they are evenly browned. (don't worry if the vegetables begin to turn black, this time it is good to overcook the vegetables) Remove the sheet pan from the oven and place the vegetables in a food processor or a pan and blend with a hand blender fitted with a blade. The object is to puree the vegetables. As you puree the mixture add the Kosher salt, the stock, and the red curry paste. The soup should be fairly thick at this point so you may want to add more or less stock to suit your own preferences. Place the mixture in a pan and heat thoroughly. This will help to release the flavor of the curry. At this point the soup is ready to serve or you can make it more elegant by straining it through a chinois (fine mesh strainer) to remove the pulp. Serve hot with a lime wheel in the center and drizzle with lime juice. You may also want to try garnishing with cilantro, basil, parsley, finely diced chiles, or come up with your own favorite garnish. Posted to CHILE-HEADS DIGEST by ChefChile <ChefChile@aol.com> on Apr 3, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 868
Calories From Fat: 817
Total Fat: 92.9g
Cholesterol: 244.2mg
Sodium: 376.6mg
Potassium: 132mg
Carbohydrates: 12.6g
Fiber: <1g
Sugar: 1.7g
Protein: 2g