Recipe: Roasted Tomato & Leek Soup

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Most people think of soup as a winter staple, but tomatoes and leeks are at their prime in the late summer, and they are the star of this dish. This soup is bright and acidic, and pairs wonderfully with complimentary sour and/or fruit-based beers.

What you’ll need:

  • Tomatoes (any variety, as fresh off the vine as possible)
  • Leeks
  • Garlic
  • Salt
  • Pepper
  • Oregano (preferably fresh)
  • Thyme (preferably fresh)
  • Olive oil
  • A sour or fruit based beer (low IBU)
  1. Quarter the tomatoes; cut the leeks in half; remove garlic cloves from skin and cut in half
  2. Mix all vegetables in a large bowl with olive oil, and go light on the salt and pepper
  3. Mix in a small handfull of fresh thyme and oregano. Leave the stems on, we’re going to be blending the soup later.
  4. Pour just a few ounces of the beer and thoroughly mix all ingredients
  5. In a covered pot, bake at 350 degrees F for one hour (Note: The visual brightness of this soup is as important as the taste. It’s imperative you don’t color the vegetables)
  6. Remove from the oven and gently pour the content into a blenderBlend on high, ensuring the solids break down
  7. Pour the contents through a fine sieve, agitating to remove the liquid into a pot below
  8. Discard the remaining solids, and what you’re left with is a beautiful bright colored liquid
  9. Whisk a generous tablespoon of butter into the liquid, and bring to a boil if you find the consistency is too thin
  10. Lastly, season with salt and pepper for taste

I like to serve this soup with sourdough croutons (simply, day-old sourdough, salt, pepper, butter) because I find the sourdough plays well with the soup and the tart beer pairing. Other good options are Mexican crema (firm sour cream) or pickled radish.

Beer Pairing: Bellwoods Jelly King or Burdock’s ORIA Black Currant

 

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