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Receta Spicy & Smokey Tomato Lobster Soup
by Sherri Williams

Spicy & Smokey Tomato Lobster Soup

Tomato soup happens to be one of my favorites soups. The addition of smoke, pancetta and lobster takes this completely over the top.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 10 bowls

Va Bien Con: crusty bread and green salad

Wine and Drink Pairings: Pinot Grigio

Ingredientes

  • 28 ounces plum tomatoes, in juice
  • 15.5 ounces tomato puree
  • 48 fluid ounces low sodium chicken stock
  • 2 tablespoons liquid smoke
  • 6 large basil leaves
  • 1 large onion, chopped
  • 4 large garlic cloves, chopped
  • 6 slices pancetta, chopped
  • 2 teaspoons italian seasonings
  • 2 teaspoons crushed red pepper
  • 1 tablespoon sriracha
  • 1 teaspoon smoked sea salt
  • 1 cup heavy whipping cream
  • 2 pounds lobster meat, cooked & sliced

Direcciones

  1. In a large heated stock pot, fry pancetta until crispy. Add onions, garlic, Italian seasoning. saute until veggies are soft
  2. Add lobster broth, tomatoes, puree, basil, liquid smoke, pepper, sriracha and salt to the pot. Simmer for a 15 minutes. blend with an immersion blender “boat motor” until smooth consistency.
  3. Simmer for 10 more minutes. add cream and stir until creamy and hot. top with lobster. garnish with croutons and green onion
  4. smoke roma tomatoes for 20 minutes. omit 1st ingredient and liquid smoke**