Hello
Lovely People,
BON APETIT!!!
Hope
that you are as excited about this post as I am. For the very first time I am
going to be writing and sharing a recipe with everyone. I have done it
unofficially a few times but this is giving me butterflies in my tummy, in fact
I was up for quite few nights thinking which one of the recipes should I share. Should it be a complex one or should it be
simple, should it be a salad, a dry dish or something of a main course, should
it be Italian, Indian, Chinese………… Aaaaaaaaaaaaaaaaaaaaaaaaannnnnnnnhhhhhhhhh………………..so
many thoughts, so many questions. So I decided that rather than gnarling at my
brain and chewing up all my nails (fingers included), why not just relax and share the first thing i cook or want to cook and
then maybe it will just hit me just like that and voila, as soon as I got up today the
first thing that I noticed was that it was a bit chilly, and all I wanted even
for breakfast was something which would warm me up to the core.
And
as today’s Monday I thought to myself why not grab some ingredients from the
local farmer’s market while my drive
back from office and prepare something exactly like that. So I decided as the
first dish that I want to share, I want it to be something which everybody
loves and is made almost in every home: THE MIGHTY TOMATO SOUP. Now, tomato
soup is something that everyone makes at home, we have it outside, and we get
it in planes, trains, bus-stops everywhere. It can be Italian, Indian or
American basically whatever you decide to flavour it as. And everyone has
different ways of eating it too, some like it with just butter and salt, some
with soup sticks or croissants, some with crumbs and some with pasta or
noodles.
So,
I will share the recipe of the Tomato soup which I love eating and then you can
just put your own little twist to it. if you have any question that you would
like to ask feel free to send me query or simply comment. Let’s start then.
Roasted
Tomato and Onion Soup
Serves-
2 Large bowls/3-4 Cups
Prep
time: 10 mins Cooking time: 1 Hour
What You Need:
Ingredients:
·
8 Plum
Red Tomatoes
·
Garlic
Pod(10-12 Cloves)
·
2
Large Onions
·
2 Cups
of Vegetable Stock
·
Olive
Oil
·
Salt-Pepper
Appliances:
· Oven
· Baking
Tray
· Blender
What to do:
1.
So before
we even start with the mise-en place (French for preparing before cooking
time), the very first thing that we need to do is pre-heat our oven to anywhere between 250 to 300 degree
Celsius depending on the time you have at hand. If you have some time and want to slow roast the veggies than 250 to 270 degrees is fine but if you are in a little bit of hurry then anything between 280 to 300 degrees should give good results. Once that’s been done, we can swiftly prepare our ingredients.
2.
Brush the
baking tray (if you don’t have a baking tray which is a bit deep then use a pan
or even a steel bowl) with olive oil and slightly season it with freshly
crushed salt(I personally like Pink Salt but it’s your choice what you want to
go with) and pepper according to individual palate. This would ensure that the
vegetable will all get that beautiful seasoning.
3.
Wash
and dry the tomatoes. Cut them in halves, remove the core, brush both sides
with the oil and just place in the baking tray, skin side up. Make sure that
the tomatoes have enough surface each, DO NOT PILE THEM ON TOP OF ANOTHER. This
would ensure that the heat is evenly spread.
4.
Peel
the onions and quarter them (cut in four parts). Brush over with oil and lay
them in baking tray.
5.
Separate
the garlic cloves and just cut the top end of the clove. We could also do it a
little differently, for that just take the garlic pod and lightly loosen it.
Discard any extra skin but do not peel the cloves. Now we can simply cut them
in middle and place them face down. This will make it much easier for us to get
them in pan.
6.
Once
all the ingredients are in the baking tray, drizzle a bit more of the olive oil
and season with a bit of salt and pepper. Cover the tray with foil and just
place them in that beautifully heated oven.
7.
Once
in the oven leave them be for a period of 40 mins (it depends a bit on your
oven so try out the recipe and adjust the time accordingly) and I know it’s a
bit difficult but try not to open the oven again and again to see if they are
cooking. Because each time you do the temperature drops.
8.
So
after the first 15 mins I remove the foil from the baking tray and pop it back
again so that it gets that shrivelled and little dehydrated look. Once it’s
glistening and the room is quite filled up with the warm smell. Bring the tray
out.
9.
Pop a
wok on the flame and quickly melt a bit of butter into it. Grab the already
resting garlic pod (if it’s too hot for you then do it with the help of tongs)
and squeeze them directly into the wok. Once a bit sautéed, add the tomatoes
and all the juices leftover in the baking tray, sauté a bit longer and mash
together roughly with a ladle.
10. Get your blender out, plug it in and start blending. I blend it in the wok itself but if you are afraid of splattering
then pour it in a deeper dish and blend.
11. Now it’s the time to get our stock in the
pan, you can use any stock (homemade or store bought, veg or chicken. It’s
absolutely vital to keep an eye on the amount of stock you are adding as it
depends on the consistency or the thickness that you need in the soup. If you
want it to be runny then you can also add more than two cups. Season
accordingly and let it come to a slow boil to let it incorporate in the blend.
12. Once that’s been done, you can pour it out
in a bowl or a cup or a dish as you like it. While serving it out you can
choose to sieve it or if you like it with the pulp then just ladle it out.
13. Garnish with butter or cream or chilli oil
I personally like it with a bit of pesto oil and chilli flakes. If you wish you
can even add a bit of crumbs to it or just simply grill a bit of bread with it.
14. Last and the most important step. ENJOY
YOUR FOOD.