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. :)
I forget to tell you that the soup is from a tiny restaurant in Voorhees, NJ, called appropriately enough, A Little Cafe.
re: Pat Hammond
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
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.
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
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?
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 . . .
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.
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.
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!
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.
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!
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)