Receta Zupa Pomidorowa (Tomato Soup)
Polska piątek (Polish Friday) #3
Every dinner in Poland begins with soup. Order a salad as a starter and nine times out of ten, the waiter will try to talk you out of it. Soup is the norm. My inspiration is the tomato soup at Filigando, a popular restaurant with a shabby chic decor in Stary Browar mall. Their tomato soup has such a complex taste, rich, with layers of flavor from the many ingredients. I can see why our friends Princesa and Donald recommend it so highly.
I've used canned tomatoes here - making it a year round possibility. If you're lucky enough to have an abundance of fresh tomatoes, that would be even better. Just add a little tomato juice to replace the liquid from the can.
Smacznego!
Ingredients
- 3 14-ounce cans of whole tomatoes
- 3/4 cup olive oil, divided
- salt and pepper, to taste
- 1 onion or leek (white and light green parts only), diced
- 1 carrot, diced
- 1 stalk celery or 1/2 cup celery root, diced
- 1 parsnip, diced (optional)
- 2 - 4 tablespoons brandy (or sherry)
- 2 tablespoons basil and or parsley, chopped
- 1 cup chicken or vegetable stock
- 1/2 - 1 cup heavy cream
Directions
Drain the tomatoes, reserving liquid, using your hands, open the tomatoes, removing the seeds
Laying the tomatoes out flat on a parchment lined baking sheet. Drizzle with 1/4 olive oil, sprinkle with salt and peper. Bake at 400 F until the edges begin to brown, about 20 minutes.
Add 1/2 cup olive oil to a large sauce pan, add onion, carrot, celery, and parsnip. Cook over medium heat for 10 minutes.
Add brandy, and flame. (You may not have enough alcohol to get a flame with sherry)
Add the herbs, reserved tomato juice and the stock. Simmer until the veggies are tender.
Process the soup using an immersion blender, blender, or food processor. (You may want to let it cool a little bit so you don't get splashed with hot soup.)
Add cream, using enough to get the desired texture. Heat.
Garnish with a bit of cream and or herbs.
Next week: placki ziemniaczane (potato pancakes)