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Slow-cooked Tomato Soup (Valentine) March 30, 2011

Posted by andrewescott in Recipes.
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This is based on the Tuscan Tomato Soup recipe from Allyson Gofton’s crock pot cookery book Slow, made for the Valentine dinner.

Ingredients

  • 1.5 kg juicy tomatoes
  • 8 shallots
  • 1-2 stalks celery
  • 2 red capsicums
  • 1/4 cup rice
  • 1/2 cup well-packed sun-dried tomatoes (drained of oil)
  • 6 cups (1.5L) chicken stock
  • 1 teaspoon sugar
  • 1 cup loosely packed basil leaves
  • salt and pepper
  • thinly sliced prosciutto or pancetta
  • olive oil
  • parmesan cheese
  • additional basil leaves for garnish

Method

  1. Turn on the slow cooker (crock pot) to low, put a pot of water onto boil, and fill the sink with cold water.
  2. Prepare the tomatoes by scoring the skin at the base with a shallow cross, and cutting out the core at the top. Place them into the boiling water for up to 1 minute, then quickly scooping them out and placing them into the cold water to stop the cooking. After a little while, remove from the water, peel off the skin, and cut into quarters. Put them into the slow cooker.
  3. Prepare the capsicums by removing seeds and quartering them. (In hind-sight, they should have then been skinned also, following a similar approach to the tomatoes, but placing in boiling water for up to 4 minutes.) Put them into the slow cooker.
  4. Peel and slice the shallots, and put them into the slow cooker.
  5. Trim and slice the celery, and put them into the slow cooker.
  6. Add the rice, sun-dried tomatoes, chicken stock and sugar to the slow cooker, and mix. Cover with the lid.
  7. Cook on low for 5-6 hours until the tomatoes and shallots are very soft.
  8. Add the basil leaves, and puree in a food processor / blender (may take several batches, transferring to another bowl or pot).
  9. Season with salt & pepper to taste.
  10. Soup can be placed in the fridge at this point, in air-tight containers (requires 3L capacity). Reheat when it comes time to serve.
  11. Heat oven to 200 degrees Celsius.
  12. Arrange the slices of prosciutto / pancetta on an oven tray, and brush with olive oil. Place tray in the oven for 10-15 minutes, or until the meat crisps, then remove.
  13. Serve the soup in bowls, decorated with the crispy prosciutto, grated Parmesan cheese, freshly ground pepper and a basil leave or two.
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