Tomato Gin Soup Food
GIN TOMATO SOUP
This "tipsy tomato" soup was adapted from a recipe from Le Pavillon at The Four Season's Hotel in Vancouver, BC. A very rich and special souper soup!
Provided by Lorac
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine tomato, garlic, thyme, paprika, sugar and Tabasco in a blender and puree.
- In a soup pot, sauté bacon until crisp, drain on paper towels.
- Add butter to pan with bacon drippings, melt butter, add mushrooms and sauté until golden.
- Add gin and bacon, stir, add tomato sauce and simmer 15 minutes.
- Add cream, season with salt and pepper and serve.
TOMATO-GIN SOUP
Make and share this Tomato-Gin Soup recipe from Food.com.
Provided by bdm59
Categories Vegetable
Time 50m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Place bacon in a medium-size saucepan set over medium heat. Cook, turning occasionally, until bacon is crispy, about 8 minutes. If bacon browns too quickly, reduce heat to medium-low. Meanwhile, finely chop onion. Remove cores from tomatoes, then coarsely chop.
- When bacon is cooked, remove from pan and place on a paper towel. Drain and discard all but 2 teaspoons (10 mL) fat from pan. Reduce heat to medium-low, then add onion. Stir often until slightly soft, about 4 minutes. Increase heat to medium and add tomatoes along with any juice to pan. Stir in mustard, if using. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom to add flavour. Stir often until tomatoes begin to soften, about 10 minutes. Meanwhile, crumble or slice bacon and set aside.
- Increase heat to medium-high. Stir in gin. Cook, stirring often, 2 minutes. Then stir in undiluted soup and 2 soup cans water to dilute it. Stir often until blended and hot, about 3 minutes. Stir in bacon, 1 tablespoon (15 mL) Worcestershire and pepper. Taste, then add remaining Worcestershire, if needed. Serve right away or refrigerate up to 3 days or freeze up to 2 months.
- MARVELOUS MUSHROOMS: This recipe also tastes great with sautéed mushrooms. Finely chop 1/2 pound (250 g) button mushrooms, then add to pan along with onion. Continue with recipe as written above.
Nutrition Facts : Calories 236.7, Fat 7.5, SaturatedFat 2.5, Cholesterol 10.3, Sodium 675.7, Carbohydrate 22.2, Fiber 2.3, Sugar 15, Protein 3.9
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- Heat the olive oil in a pan over a medium-high heat. Add the onion and garlic and sauté for a few minutes until golden. Add the tomatoes and continue to sauté for another 5 minutes or so until well heated through and just beginning to break down. Season with salt and pepper.
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