Spicy Tomato Soup with Parmesan Crisps
Spicy food is just what the doctor ordered for this blistering cold weather! Yikes, winter really has arrived with a dramatic bang and I love it!
Spicy, but not blow-your-brains-out hot! I like the different layers of flavors in a pot of chicken curry or a Moroccan Lamb tagine. My husband and children do not like “spicy food” they say, I think it is hot food they cannot handle, because I have heard them ooh and aaah over a flavorful spicy Thai curry! When I think of spicy food, my mind goes in a million different directions. My most recent pan of spicy food was the Spicy West Coast Paella I made at Palms Market – a typical example of winter-warm comfort food! When we have a braai, I love to spice things up a bit and this fragrant spatchcock chicken is so delicious and yet, all it took was a few warm spices.
Well, everybody in the Western Cape must be snuggling in front of a fire place with a big fluffy blanket and a hot toddy or hot chocolate. Winter is here and from what I read, she is fierce and frightening! What better way than to have a pot of soup bubbling away on the stove, always ready for a cold, hungry child or friend who comes through the doorway.
The problem at the moment is that we do not eat bread and bread and soup are winter buddies right? To find something to dip in the soup or at least have as an accompaniment, is somewhat tricky. We do not like the so-called cup breads or Tim Noakes breads, but we do like “something” with our soup.
Out of desperation, I made these Parmesan Crisps and they worked so well with the spicy tomato soup, the only problem was that I did not make enough…. not nearly enough! We literally arm wrestled for the last one!
Spicy Tomato soup
serves 4 – 6
1 large onion – finely chopped
2 -3 cloves garlic
30 ml olive oil or coconut oil
20 – 30 ml red curry paste
1 small chili
1 stick lemon grass – bashed to release the flavor
2 x 410g tins chopped tomatoes
80 g tomato paste
2 liters chicken stock
30 ml sugar
juice and zest of 1 lime
250 g wild mushrooms – optional
80 g butter – optional
Heat the oil in a pot and saute the onion and garlic until soft. Add the curry paste, chili and lemon grass and stir through. Add the tomatoes and tomato paste and lastly the stock. Bring to a slow simmer and cook for at least 1 hour. Taste and season to taste. Add salt and pepper if needed and lime juice and zest. Lastly add the sugar. Use a stick blender to make s smooth soup if you wish.
Fry the mushrooms in a little butter and serve with the soup.
250 g finely grated Parmigiano Reggiano
80 g sesame seeds
Preheat oven to 180 C. Line a baking sheet with baking paper. Mix the cheese and sesame seeds and make small heaps of the cheese on the baking paper. Allow spaces in between the little heaps as the cheese runs when it melts. Bake in a hot oven until the cheese changes to a golden colour. Allow the crisps to cool down and keep in a air tight container.
Just a reminder that time is running out for your Parmigiano Reggiano recipes in the Cross Cooking competition. Get those recipes out there and loaded on the website and your can not only be included in their recipe book, but there is another MAJOR surprise in store for the winner!
The contest will run from 19thMay until 18thJuly.
Have a great time with Parmigiano Reggiano Chef!
We’re looking forward to receiving your recipe!
Tomorrow morning just after the 9 o’clock news, I will be sharing interesting facts about the King of Cheese ! I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!