The City Magazine Since 1975

Spider Soup

October 2017
RELATED FEATURE: 
SERVES: 
4
Rate This Recipe: 
0
INGREDIENTS: 

2 Tbs. olive oil
11/2 cup chopped yellow onion
2 carrots, chopped
1 stalk celery, chopped
1 Tbs. chopped garlic
4 lbs. (about 5-6 large) tomatoes, seeded and chopped
2 cups chicken stock
1/4 cup cream
Salt and pepper, to taste
1 8-oz. container crème fraîche

DIRECTIONS: 

Heat olive oil in a large sauté pan over medium heat. Add the onion, carrots, celery, and garlic and cook until tender, about 10 minutes. Add the tomatoes and stock; bring to a boil; then turn down to low heat and simmer, about 20 to 30 minutes. Remove from heat, slowly stir in cream, and purée with a hand emulsifier. Add salt and pepper to taste. Serve in bowls or espresso cups. Pipe crème fraîche on top. Use a toothpick to pull the cream into a webbed look.