Friday, October 14, 2011

Roasted Tomato soup

This is a lazy person's tomato soup. A handful of ingredients. An oven for roasting the vegetables. A blender to puree it into a smooth concoction. The ingredient which added a new dimension is a few spoonfuls of what I believe is sakura denbu. In Taiwan from where it was bought, they called it "Yo som". We bought it from a sea food market. The market was divided into three sections. Fresh seafood to be made on the spot according to customer's instructions. You practically ate off the lurid, red plastic covered table covers. The other section had fresh sea creatures to be taken home. The third part had all sorts of processed items from the harvest of the sea. Fish sticks, fish pastes, dried prawns, fish and all sorts of seaweeds. The fluffed fish or sakura denbu as I will refer to it as, came in two flavours. We took the one which was the milder. I have been adding it to roasted or boiled vegetables and making a complete meal of my lunches. It can be stirred into any soup. Adds a mild fishy note, a lot of umami and animal protein to boot!

6 large tomatoes, halved
1/2 mooli/white radish, peeled
4 large cloves garlic
2 teaspoon salt
2 Tablespoon sakura denbu
2 Tablespoon vegetable oil
3 cups vegetable broth

Switch on oven to 180 degrees celsius. Oil a roasting tin or baking sheet. Arrange the halved tomatoes. Slice the mooli and arrange it in between. Strew them with salt and pop them into the oven. Wrap the garlic in a foil and put into the oven along with the rest of the vegetables. Bake for 20 minutes. Tip the vegetables into a large vessel. Squeeze the garlic into the vessel. Add the stock and cook for about 5-7 minutes at low heat. Add salt to taste and cook for another 3-5 minutes. Switch off the burner and let cool. Puree it until smooth. Note that addition of the sakura denbu will add a saltier note. Season according to taste. Just before serving add the sakura denbu. Stir it in Have it warm.

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