Wednesday, January 6, 2010

Recipe: Spicy Tomato and Blue Cheese Soup

As prepared on tonight's show!

Spicy Tomato and Blue Cheese Soup
Adapted from Live To Cook by Michael Symon.  Hat tip to The Amateur Gourmet for bringing it my way.

Serves 4 to 6

2 tablespoons olive oil
1 medium red onion, finely chopped
Kosher salt
6 small garlic cloves, sliced
1 28-oz can Muir Glen fire-roasted tomatoes, with their juice
1 1/2 cups Chicken Stock
3/4 cups heavy cream
2 tablespoons sriracha sauce (or to taste)
3/4 cup blue cheese (give or take)
Salt, pepper

Sweat the onion in olive oil with a pinch of salt over low heat for 10 minutes.  Add the garlic and cook for another 2 minutes or so, then add the chicken stock, tomatoes, Sriacha, more salt and pepper, and the cream.  Bring to a simmer and cook for 30 minutes or so without vigorously boiling.

Add the blue cheese and blend it up in a blender or with a stick blender until uniform.  Adjust the seasonings.  Pour it through a strainer if you like, but I never have.

Serve with warm, crusty bread.  This is essential.

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