Spicy Tomato Cream Soup
Serves 4–8
Ingredients
- Crushed Tomatoes (large cans)2.5x
- Tomato Paste (large cans)2x
- Yellow Onion3 Med
- Celery Stalks3 or 4
- Carrots (for base)3 Med (Implied)
- Fermented G&G Paste2 T
- Black Pepper / Szechuan Pepper1 T each
- Chili Flakes / Added Angerto taste
- Coriander / Cumin1 Tsp / ½ Tsp
- Green Fennel / Celery Seed¼ Tsp / ½ Tsp
- Allspice berries / Bay Leaf6 / 1
- Sugar1 T
- Butter / Oils (Olive & Veg)—
- Heavy CreamOptional, per bowl
Method
1. **Prepare Spices:** **Toast** all applicable dry spices (excluding bay leaf, chili flakes, and 'Added Anger') in a dry pan until fragrant. **Grind** them up using a spice grinder or mortar and pestle. Set aside.
2. **Create Base:** Slice the carrots, onion, and celery. In a large pot, melt the **butter** and warm the **oils**. Fry the sliced vegetables until they are nicely softened.
3. **Add Aromatics:** Stir in the **Fermented Garlic Ginger Paste** and cook for 1 minute until fragrant.
4. **Simmer:** Add the crushed tomatoes, tomato paste, sugar, ground spices, bay leaf, chili flakes, and 'Added Anger.' Mix well, bring to a simmer, and cook for 10 minutes.
5. **Blend:** Remove the bay leaf. Use an upright blender or an immersion blender to blend the soup until it is completely smooth.
6. **Final Cook:** Return the soup to the heat and cook for an additional **25 minutes**, or until all the **flavours** have thoroughly melded. Discard the bay leaf.
7. **Serve:** Ladle into bowls and drizzle with **Heavy Cream** at will.