Archive for February, 2014

Tomato Ginger Sherry Soup

3 tablespoons peanut oil

4 cloves of garlic, chopped

3 tablespoons minced fresh ginger

2 large Spanish onions peeled and diced

2 ribs celery sliced

4 carrots, peeled and sliced

2 cans (28 oz. each) whole tomatoes

½ teaspoon crushed red pepper flakes

6 cups of vegetable stock

1 3/4 cups sherry

3 tablespoons soy sauce

1 tablespoon rice wine vinegar

Kosher salt and pepper to taste

Heat a large stockpot over medium-high heat and add the peanut oil.  Add the garlic, ginger, onions, celery and carrots.  Sauté for 10 minutes.  Add the tomatoes, red pepper flakes, stock and sherry.  Bring to a boil.  Reduce the heat slightly and simmer covered for 35 minutes.  Add the soy sauce and vinegar.  Puree with a regular blender or hand blender (immersion) until smooth.  Return the soup to the pot if using a regular blender.  Season with salt and pepper.


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