Tomato Soup With Lemongrass Food

BEST TOMATO SOUP EVER

Steps:

• To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
• Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
• Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
• Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
• Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
• Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
• Serve the soup warm!

THE BEST EVER TOMATO SOUP

Steps:

• In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

TOMATO SOUP WITH LEMONGRASS

Steps:

• Heat the oil in a large pan, add the cumin seeds and cook for 10 seconds.
• Add the potato, onion, celery, curry leaves, lemongrass and chilli.
• Cook over a medium heat for 5 minutes, stirring constantly.
• Add the tomatoes and cook, stirring for 30 seconds.
• Add the water, tomato puree and seasoning.
• Stir and bring to the boil.
• Simmer, covered for 1 hour.
• Remove the lemon grass and curry leaves.
• Blend the soup with a hand blender or in a food processor.
• Strain and reheat to serve.

CHILLED LEMONGRASS-TOMATO SOUP

Steps:

• Discard 1 or 2 outer leaves of lemongrass and trim root ends. Finely chop enough lemongrass from lower 6 inches of stalks to measure 1/4 cup total.
• In a small saucepan combine lemongrass and 1 cup tomato water and simmer, uncovered, 10 minutes. Pour mixture through a fine sieve into another small saucepan, discarding solids, and stir in gelatin. Heat mixture over low heat, stirring, until gelatin is dissolved. In a large bowl stir gelatin mixture into remaining 5 cups tomato water. Chill tomato-water mixture, covered, at least 8 hours and up to 1 day. Discard rind and seeds from watermelon and finely chop enough fruit to measure 3/4 cup.
• Divide soup among 6 bowls and just before serving add watermelon, chives, and mint.