And kids, this tomato soup recipe is anything but boring.
The recipe is from Naomi Pomeroy, award-winning chef and proprietor of Beast in Portland, Oregon. She prepared the hands-down best piece of lamb I've ever eaten, with a polenta pudding on the side, in a savory plum and balsamic vinegar sauce. I feel like Homer Simpson when I describe this dish. Cue uncouth drooling here.
The soup has bright citrus notes from freshly-squeezed orange juice, smokiness from the smoked paprika, and a spicy kick from the pimente d'Espelette (available at some speciality grocers . . . if not available, I would substitute cayenne, but less if you are squeamish about spice). I have made the soup both with and without the maple candied bacon if I'm trying to avoid killing myself with saturated fat. We had a bit of trouble with the bacon last time as our oven just doesn't seem to get hot enough for it to cook in any reasonable timeframe.
Just make it and enjoy.
That was some good soup.
ReplyDelete