Spicy Tomato & Chocolate Soup

Soup
Temps de cuisson: 1 Hr
Portions: 8

Ingrédients

  • 2 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Unsalted Butter
  • 1 Diced Onion
  • 3 1/4 Minced Garlic Cloves
  • 2 Peeled, Diced Carrots
  • 2 Diced Celery Stalks
  • 1 cup Sun-Dried Tomatoes, Sliced
  • To Taste Kosher Salt and Freshly Ground Pepper
  • 3 tablespoons Harissa, North African Chili Paste
  • 2 teaspoons Hungarian Paprika
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1/2 cup Dry Vermouth or Dry Sherry
  • 1 28 oz Can Diced Tomatoes
  • 4 cups Chicken Broth
  • 1/4 cup Cilantro, Chopped
  • 1/4 cup Italian Parsley, Chopped
  • 4 oz Bittersweet Chocolate
  • 2 tablespoons Honey
  • To Garnish Queso Fresco

  1. Heat oil and butter in a stock pot over medium high heat until butter melts. Add onion and sauté until translucent, approx. 5 mins.
  2. Add garlic, carrots, celery and sun dried tomatoes. Season with salt, pepper, harissa, paprika, cumin and coriander. Saute for a couple of minute to toast spices and soften vegetables.
  3. Add wine and continue cooking on high until all of the liquid has evaporated. Add tomatoes and chicken broth. Bring to a boil. Cover and reduce heat to a simmer. Cook for 45 mins or until the vegetables are tender.
  4. Pass soup through a food mill to puree and remove any large particles. Return soup to pot and place over low heat. Add parsley and cilantro. Add chocolate and enough honey to balance acidity. Adjust seasoning to taste. Serve hot, garnished with queso fresco, fresh goat cheese or crème fraiche.

Chestnut Street Inn

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