Monday, September 10, 2007

Next stop recipe-ville.

Roasted Tomato and Crab soup.

tomatoes (I used about 18-20 golf ball sized tomatoes)
2 bell peppers
Crab stock 2 quarts (I made mine the last time we had crab)
apple cider vinegar and/or honey
beer or white wine 24oz
Plain greek yogurt 1 medium container
tomato sauce
1 large shallot
crab meat (a small handful per bowl)
Paprika (smoked is better than not) a good half dozen shakes.

Inspired by T-rif's tomato pasta I decided to do a tomato soup.
Roast the tomatoes for 4 hours at 300. Then set the oven to broil for about 1-2 minutes or so. Pull the tomatoes and put the bell peppers in to roast.
Put the crab stock and beer/wine (I was going to use white wine, but we were out) on the stove on medium/low in a stock pot, and add the shallots (chopped fine) Let this cook down for 20-30 minutes.
Add the tomatoes.
peel the bell peppers, coarsely chop and add to pot.
Add the tomato sauce, and paprika.
Take the immersion blender to this mix. ( strain if you want.. I didn't bother)
Add the yogurt (or sour cream if you can't find greek yogurt)
stir and taste.
add S&P to taste.
If it's too sweet add some apple cider vinegar, if it's too tart add some honey. If it's just right you can add a little of both, or neither.
When serving add a good handful of crab to the center of each bowl. You can also add a small glob of yogurt.
I made grilled cheese sandwiches with Gouda that went really well with this.

1 comment:

Anonymous said...

That looks outstanding!

- Munky