|Roast Tomato with Curry Soup|
Place Tomatoes, Onions, and Garlic in a bowl and pour oil into bowl. Gently
toss vegetables to coat well with oil. Place vegetables on a sheet pan and
arrange them evenly. Place sheet pan into a 500° oven until dark brown or
just turning black then turn them so they are evenly browned. (don't worry if
the vegetables begin to turn black, this time it is good to overcook the
vegetables) Remove the sheet pan from the oven and place the vegetables in a
food processor or a pan and blend with a hand blender fitted with a blade.
The object is to puree the vegetables. As you puree the mixture add the
Kosher salt, the stock, and the red curry paste. The soup should be fairly
thick at this point so you may want to add more or less stock to suit your own
preferences. Place the mixture in a pan and heat thoroughly. This will help
to release the flavor of the curry. At this point the soup is ready to serve
or you can make it more elegant by straining it through a chinois (fine mesh
strainer) to remove the pulp. Serve hot with a lime wheel in the center and
drizzle with lime juice.
From: "Full Flavor Cooking with ChefChile".
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