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For Pat Hammond - Tomato Habenero Soup

Marcia M. D'A. Aug 10, 2005 06:14 PM

I've been away all day, Pat and just saw your message, but here's the recipe and it's surely in my own words.

1 28 oz. can tomatoes (I use San Marzano or plain Muir Glenn) You want whole tomatoes with juice, nothing else.
2 finely minced shallots
2 medium cloves garlic, roasted in foil for about 20 min., then peeled
1/2 to 1 habenero pepper, roasted with the garlic
4 oz. unsalted butter
1 cup heavy cream
salt to taste
Cook shallots in butter until softened but not brown. Add garlic, habenero and salt and simmer 15-20 min. Blend thoroughly (I like an immersion blender for this),add cream and heat.
See, I told you it was rich. :)

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  1. m
    Marcia M. D'A. RE: Marcia M. D'A. Aug 10, 2005 06:28 PM

    I forget to tell you that the soup is from a tiny restaurant in Voorhees, NJ, called appropriately enough, A Little Cafe.

    1. p
      Pat Hammond RE: Marcia M. D'A. Aug 10, 2005 08:04 PM

      Man, oh, man, sounds terrific. Thanks so much. Pat

      9 Replies
      1. re: Pat Hammond
        adamclyde RE: Pat Hammond Aug 11, 2005 08:40 AM

        Pat - while we are on the habanero/scotch bonnett topic from the general topics... I'll post my two recipes that I'd recommend for the habaneros you are picking up this week. The jerk paste is hot, but if it gets too hot, just stop eating the skin and it will be much more mellow. The black bean salad is a family fave... good balance between hot (habaneros) sweet (corn and roasted garlic) and sour (lime). Love it. Good luck with your habanero shopping.

        Jerk Paste (unfortunately, these aren't exact amounts... I'm usualy eyeing it)

        * 3-6 habaneros (depending on desired spice level)
        * 3 scallions
        * 1TB fresh thyme or 1 tsp dried
        * 2 tsp allspice powder
        * 1 tsp dried mustard powder
        * 2 cloves garlic
        * juice of 1-2 lime
        * dash of cinnamon
        * dash of nutmeg
        * salt

        Put all the ingredients (except salt) into a blender and make it into a slightly chunky paste. Add salt to taste. Baste on chicken, pork or fish and grill. The heat diminishes a bit on the grill, so it won't end up as hot as it begins.

        Grilled Corn Black Bean Salad

        4 cups black beans (if from a can, rinse and drain)
        4 ears grilled corn, with kernals cut off and separated (my personal technique linked to below)
        1 habanero seeded, de-veined and chopped very finely (or 2-3 jalapenos)
        2 avocados, diced
        2 large tomatoes, diced
        1 large red onion, diced
        2 cloves garlic, mashed or minced very finely (or roasted on the grill with the corn)
        2 limes, juiced
        a bunch of cilantro, roughly chopped

        Toss together all the ingredients. Salt to taste. Let sit for a few minutes before serving to meld flavors a bit. This is actually best made in advance, adding the tomato, avocado and cilantro just before serving.

        Link: http://www.chowhound.com/topics/show/...

        1. re: adamclyde
          Pat Hammond RE: adamclyde Aug 11, 2005 10:12 AM

          AdamClyde and Marcia, Thanks, you two, for taking the time to share these recipes. I look forward to being initiated! This thread and the one on General Topics, reminds me of the days when I actually had time to post. It's been fun! I'll report my attempts. Thanks, again. pat

          1. re: adamclyde
            pitu RE: adamclyde Aug 11, 2005 10:20 AM

            As a non-pat-hammond habanero grower, I want to thank you too!

            1. re: pitu
              adamclyde RE: pitu Aug 11, 2005 10:29 AM

              well, I guess we can't all be pat hammond, can we? :)

            2. re: adamclyde
              Pat Hammond RE: adamclyde Aug 11, 2005 07:01 PM

              I have everything for the jerk paste, except for the habaneros. I made the rounds of my fave markets this afternoon, and nary a habanero or Scotch bonnet could be found. Boy, was I deflated. Maybe this weekend, I was told. My chicken will hold, so I'll go back on Sat. Keep your fingers crossed with me. Pat

              1. re: Pat Hammond
                adamclyde RE: Pat Hammond Aug 12, 2005 11:28 AM

                wow. that is surprising. good luck finding them...

                When all else fails, my stop & shop carries them. Though, I never know the consistency of the heat level from them...

                1. re: adamclyde
                  Pat Hammond RE: adamclyde Aug 12, 2005 05:24 PM

                  I don't remember the last time I shopped in a big grocery store. But if I have to, I have to. I'll see what turns up tomorrow. pat

                  1. re: Pat Hammond
                    jen kalb RE: Pat Hammond Aug 12, 2005 07:43 PM

                    stores in a west indian or hispanic neighborhood would be your best bet for these.

            3. re: Pat Hammond
              Marcia M. D'A. RE: Pat Hammond Aug 11, 2005 09:38 AM

              It's even better than it sounds.One of those things that's better than the sum of its parts. Please let us know how you like it.

            4. l
              lyn RE: Marcia M. D'A. Sep 19, 2006 01:59 AM

              I hope this gets bumped and the Hab fans catch this. This grabbed my eye b/c I actually had everything needed right in the fridge or cupboard and it needed to be used. Sadly I am starting a healthier eating kick today to shed a few Lbs and the butter and cream, oh my! So I dared modify the butter to 1.5 tb. and the cream to 1/2 cup, and (prior to adding this added 3/4 cup chicken stock to thin it down some) . let me say-yum this is a keeper. so awesome. I can imagine it is even richer as decribed in your recipe and can see how restaurants would go all out-but is was great slimmed down too. by the way I used 1.5 habenero as I am a huge chili head. I had to use all my restraint to keep from adding more hab's -those things are really addictive to me. I served this with open-face greek (feta, sun dried tomato, oregeno) turkey burgers. thanks for this recipe it rocks. I am wondering if habeneros would go well in a cream based pumpkin or squash soup too?

              1 Reply
              1. re: lyn
                pitu RE: lyn Nov 8, 2006 07:24 PM

                I made a lower fat pumpkin version of this tomato soup -- with a small hunk of plugra/butter and no cream at all. Basically as above, but with a little less tomato since that's what I had (Muir canned fire-roasted.) Added some pureed roasted pumpkin and just one Hab (seeded), and three large cloves of garlic and a chunk of ginger.
                It's a nice soup . . .

              2. pitu RE: Marcia M. D'A. Oct 13, 2006 03:31 PM

                I just came back to this to cook up the new crop of peppers . . . and I think pumpkin would be a fabulous pairing. One site I was looking at had this:

                I have not made it, but I'm going to do something like that soon.

                Also adamclyde's black bean salad (above) is fantastic.

                1. g
                  gsElsbeth RE: Marcia M. D'A. Nov 8, 2006 07:40 PM

                  I use habeneros in Jamaican patties; I know that in Jamaica they use scotch bonnets, but in suburban PA I'm lucky to find habs regularly. I too am a fan of the habenero tomato soup.

                  1. d2u RE: Marcia M. D'A. Nov 8, 2006 11:32 PM

                    I love habeneros and never thought of putting them in tomato soup, thank you! Try my table salsa, 1 jar of Manzetta Pickled Habeneros and at least 7 ounces of Embasa Chipotle Chiles. Add them together and whir them with a stick blender. Yum!

                    1. l
                      lyn RE: Marcia M. D'A. Nov 9, 2006 02:19 PM

                      pumpkin and habenero...? I am doing a homer simpson drool right over the computer. never thought of having pumpkin and tomato together either. on or the other yes..but together? sounds great.

                      1. j
                        JudiAU RE: Marcia M. D'A. Nov 9, 2006 02:46 PM

                        Are the tomatoes added at the same time as the garlic? Later?

                        1 Reply
                        1. re: JudiAU
                          lyn RE: JudiAU Nov 10, 2006 10:13 PM

                          I think the roasted garlic is added the same time as the tomato...although I am making a batch now and the tomato is getting a head start over the garlic. Since the garlic is soft from the roasting I think there is some flexibility as to when you add it. good stuff!

                        2. w
                          Walters RE: Marcia M. D'A. Nov 12, 2006 06:11 PM

                          This soup really is terrific. After one taste, I was inspired to use the habenero soup instead of tomatoes to make stuffed cabbage rolls. They rock!

                          1. pitu RE: Marcia M. D'A. Sep 17, 2007 01:09 PM

                            this is one of my favorite habanero threads, so I'm bringing it back with a Trini hot sauce
                            from Get Saucy (which is a great book despite the dumb name) p 353
                            makes about 4 cups of sauce. it keeps well in the fridge.

                            12 habeneros (more or less, you know how that goes)
                            2 carrots, cut up or shredded
                            1 large heard of garlic
                            1 bunch scallions, chopped
                            1 cup fresh cilantro leaves
                            1/2 cup fresh flat parsley leaves
                            2 T fresh thyme leaves
                            3/4 cup white vinegar
                            1/2 cupr prepared yellow mustard
                            2T fresh lime juice
                            generous pinch of salt

                            blanch chiles, put them in blender
                            blanch carrots and garlic, add to blender, let cool
                            add everything but the salt to the blender
                            pulse to coarse puree
                            add salt to taste, store in a glass jar in the fridge
                            GREAT on grilled chicken (marinade the chicken in it)

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