I worked with this recipe for Spicy Tomato Soup adapted from Stir-Mixing it up in the Italian Tradition by Barbara Lynch, a famed chef and linchpin in the Boston culinary scene, once in the fall and was immediately in love. My friend Steven calls this one of my fancy soups because after pureeing it, Barbara recommends straining it through a fine mesh strainer to remove solids. I've made it both ways, leaving the solids in and straining them out, which way is better is probably a question best left to preference. It's a delicious soup both ways, never failing to ward off a chill and now lifting the spirit of those patiently waiting for sun on the east coast.
In the spirit of Silva, I also decided to make a double batch so to pass on a few bowls to friends. It was wonderful to share a little piece of my work with them, but most importantly I got to give each a huge and be in touch once again....
Spicy Tomato Soup
Ingredients
2 tablespoons extra-virgin olive oil
1 small onion, sliced
1 teaspoon crushed red pepper flakes (or more, to taste)
2 large cans plum tomatoes, about 28 ounces each
1/4 cup basil leaves
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 small onion, sliced
1 teaspoon crushed red pepper flakes (or more, to taste)
2 large cans plum tomatoes, about 28 ounces each
1/4 cup basil leaves
Kosher salt and freshly ground black pepper
GARNISH
6 tablespoons crème fraîche (optional)
Caraway seeds (optional)
6 tablespoons crème fraîche (optional)
Caraway seeds (optional)
Directions
Heat the olive oil in a large, heavy saucepan over medium heat. Add the onion and red pepper flakes and cook, stirring occasionally, until the onion is tender, about 7 minutes. Add the tomatoes and 1 1/2 cups water and cook, stirring occasionally, for 30 minutes. Add the basil, season lightly with salt and pepper, and let cool briefly before pureeing the soup in a food processor or a blender, in batches if necessary. Pass the soup through a fine-mesh strainer, pressing on the solids with a ladle. (Save the pulp if you like; it's great on crostini or baked eggplant.) Garnish with crème fraîche and caraway seeds and serve with croutons or grilled cheese sandwiches.
Heat the olive oil in a large, heavy saucepan over medium heat. Add the onion and red pepper flakes and cook, stirring occasionally, until the onion is tender, about 7 minutes. Add the tomatoes and 1 1/2 cups water and cook, stirring occasionally, for 30 minutes. Add the basil, season lightly with salt and pepper, and let cool briefly before pureeing the soup in a food processor or a blender, in batches if necessary. Pass the soup through a fine-mesh strainer, pressing on the solids with a ladle. (Save the pulp if you like; it's great on crostini or baked eggplant.) Garnish with crème fraîche and caraway seeds and serve with croutons or grilled cheese sandwiches.
