[CH] Roast Tomato with Curry Soup
ChefChile (ChefChile@aol.com)
Fri, 3 Apr 1998 14:47:55 EST
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.
Okay so here it goes.
Roast Tomato with Curry Soup
4 - 5 lbs Roma Tomatoes (you can use any tomato you choose, but I
prefer
Romas)
1 - 1 1/2 lbs yellow or white onions coarse chopped (2 or 3 large onions
will do
well)
1 or 2 heads Garlic separated and peeled
1/4 cup Olive Oil (or Chile oil for those needing some additional
spice)
Kosher Salt to taste
4 cups Chicken Stock or Vegetable stock
1 TB Red Curry Paste (add more if you like it spicy)
1 each Lime thin sliced crosswise to create a wheel
Lime juice to taste
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.
Enjoy!
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If vegetarians eat vegetables, what do humanitarians eat?
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Yours Truly in Supreme Heat
ChefChile@aol.com aka "John"
TCS Mystic Fire Priest
Monk of the SOB
Executive Chef Ring O' Fire C=:-)
Humble Servant to El Grande