18/01/13

The Son of a Gun chef de cuisine's recipe for soup | TastingTable Recipes

Roasted Tomato Soup

Recipe from Frank Anders on, Son of a Gun, Los Angeles Yi el d: 2 ser v in g s (w it h left ov er sou p) Cook T i m e: 2 h ou r s, 1 0 m in u t es INGREDIENT S Mediu m ca r r ot s, 4 (r ou g h ly ch opped) Mediu m y ellow on ion s, 2 (r ou g h ly ch opped) Mediu m leek , 1 (r ou g h ly ch opped) T om a t oes on t h e v in e, 4 pou n ds (qu a r t er ed, v in e r eser v ed) T h y m e spr ig s, 8 Kosh er sa lt , 1 t a blespoon (plu s m or e t o t a st e) Fr esh ly g r ou n d bla ck pepper , 1 t ea spoon (plu s m or e t o t a st e) Ex t r a -v ir g in oliv e oil, 2 t a blespoon s W a t er , 8 cu ps plu s 3 t a blespoon s, div ided T om a t o pa st e, on e 6 -ou n ce ca n Cr m e fr a ch e, cu p (plu s ex t r a for ser v in g )

DIRECTIONS
1 . Pr eh ea t t h e ov en t o 4 5 0 . In t o t h e bow l of a food pr ocessor , a dd t h e: Ch opped ca r r ot s Ch opped on ion s Ch opped leek Pr ocess u n t il r ou g h ly g r ou n d, a bou t fiv e 1 -secon d pu lses. Set a fin e-m esh siev e ov er a 4 qu a r t pot . Use t h e r u bber spa t u la t o scr a pe t h e m ix t u r e in t o t h e siev e a n d pr ess dow n on it t o ex t r a ct a s m u ch liqu id a s possible. A dd t h e t om a t o v in e t o t h e pot a n d set a side. 2 . T u r n t h e g r ou n d v eg et a bles ou t on t o a r im m ed ba k in g sh eet , spr ea d in t o a n ev en la y er . On a n ot h er r im m ed sh eet pa n , pla ce t h e: T om a t o qu a r t er s T h y m e spr ig s A r r a n g e t h e t om a t oes cu t -side u p a n d spr in k le w it h : 1 t a blespoon k osh er sa lt 1 t ea spoon fr esh ly g r ou n d bla ck pepper Ex t r a -v ir g in oliv e oil A dd bot h ba k in g sh eet s t o t h e ov en . Roa st t h e t om a t oes u n t il t h ey beg in t o colla pse, a bou t 2 5 m in u t es. Rem ov e t h e t om a t oes fr om t h e ov en a n d set a side. 3 . Rot a t e t h e pa n w it h t h e g r ou n d v eg et a bles a n d con t in u e r oa st in g u n t il t h e t ops a r e br ow n ed, a bou t a n ot h er 2 0 m in u t es. Rem ov e t h e pa n fr om t h e ov en a n d scr a pe t h e r oa st ed v eg et a bles in t o t h e pot w it h t h e v eg et a ble liqu id a n d t om a t o v in e (set t h e pa n a side). A dd: 8 cu ps w a t er St a r t br in g in g t h e w a t er t o a boil ov er h ig h h ea t . 4 . Set t h e sh eet pa n u sed t o r oa st t h e v eg et a bles ov er a m ediu m bu r n er a n d a dd t h e: T om a t o pa st e
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18/01/13

The Son of a Gun chef de cuisine's recipe for soup | TastingTable Recipes

Cook u n t il t h e t om a t o pa st e da r k en s, a bou t 4 5 secon ds, t h en a dd t h e r em a in in g : 3 t a blespoon s w a t er Use t h e w ooden spoon t o st ir a n d scr a pe u p a n y br ow n ed bit s fr om t h e bot t om of t h e pa n . A dd t h is m ix t u r e t o t h e pot w it h t h e v eg et a bles, t om a t o v in e a n d w a t er . On ce t h e w a t er h a s com e t o a boil, r edu ce t h e h ea t t o m ediu m -low a n d cook u n t il t h e st ock t a st es fu ll-fla v or ed, a bou t 4 0 m in u t es. Set a fin e-m esh siev e ov er a la r g e bow l a n d st r a in t h e st ock . Clea n t h e pot a n d pou r t h e st r a in ed st ock ba ck in t o it . 5 . Mea n w h ile, h ea t t h e br oiler t o h ig h a n d cook t h e t om a t oes u n der t h e br oiler u n t il t h ey a r e n ea r ly bla ck on t op, a bou t 5 m in u t es. Disca r d t h e t h y m e spr ig s. 6 . Scr a pe t h e r oa st ed t om a t oes in t o t h e pot w it h t h e st r a in ed st ock a n d br in g t o a boil ov er h ig h h ea t . Redu ce t h e h ea t t o m ediu m -low a n d sim m er u n t il t h e t om a t oes colla pse com plet ely , a bou t 3 0 m in u t es. T u r n off t h e h ea t a n d cool 1 0 m in u t es befor e blen din g in ba t ch es or u se a n im m er sion blen der t o pu r e t h e sou p. On ce t h e sou p is sm oot h , a dd: cu p cr m e fr a ch e Blen d a g a in a n d a dd m or e sa lt a n d pepper if n eeded. Div ide in t o 2 bow ls a n d ser v e w it h a dollop of cr m e fr a ch e.

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