ARM TOMATO SOUP
with Pesto Creme Fraiche
The flavors of high summer are evident in the use of perfect sun-ripened tomatoes and the fragrance of the basil in pesto here. This soup can be chilled and served cold, but remember that chilled soups require a bit of extra seasoning at the end. This seasoning can be not only salt and pepper, but perhaps a splash of vinegar. (The creme fraiche must be made in advance, but you can substitute sour cream if you wish.)
Serves 10 to 12
CREME FRAICHE
2 cups heavy cream
2 tablespoons buttermilk or sour cream
1 cup olive oil
8 tablespoons (1 stick) butter
8 cloves garlic, peeled and sliced
3 leeks, split, washed, and diced Ч2 bunch celery, diced medium
1 Spanish onion, peeled and diced
2 bay leaves
1. Prepare Creme Fraiche: Combine heavy cream in a jar with buttermilk or sour cream. Cover the jar and shake it. Allow the jar to stand, loosely covered, overnight in a warm place. The next day, the creme should be quite thick. It can be kept 1 week in the refrigerator.
2. Make the soup: Heat the oil and butter in a large pan. Slowly saute the garlic slices, then add the leeks, celery and onions, continuing to stir. Add the bay leaves and basil. When the vegetables are almost translucent, add the prepared tomatoes and cook 18 to 20 minutes. Now add the stock and salt and pepper and cook until the flavors are "married," about 20 minutes. Season more if necessary. Remove from heat. Puree this mixture,
but do not strain it.
3. Prepare pesto. To make pesto creme fraiche, spoon in 2 tablespoons pesto per 1 cup creme fraiche (more or less, as you prefer). Reserve the remaining pesto for another use.
4. At serving time, check the soup's seasoning and adjust as needed. Ladle into warm soup bowls and garnish with a dollop of pesto creme fraiche. Crusty French bread with garlic butter is a nice partner.
SOUPS
6 basil leaves
9 tomatoes, skins, seeds, and cores
removed, coarsely chopped 1 cup Chicken Stock (page 240) Salt and pepper
1 recipe Pesto
URRIED CARROT AND CHICKEN SOUP
with Apples and Coconut
Curry and hot weather go well together. The punch of spice brings on just enough perspiration to help cool the body when the tradewinds sweep over the island.
Serves 8 to 10
1. Put the clarified butter in a large flat saucepan or rondeau. Allow the butter to get golden to golden brown over medium-high heat. Stirring quickly, add the onion; do not
2. Add the curry powder, stirring constantly. Take care that the powder does not stick to the pot; lower the heat if necessary.
3. Whisk the stock into the pan in 3 stages. (This helps incorporate the curry into the stock.) Add the black pepper and salt, if you wish. Add the carrots and simmer until they are just soft. Add the cream and cook for 10 minutes.
4. Puree the soup in a blender or food processor, and strain it into a clean pot.
5. In a saute pan, briefly cook the chicken breasts skin side down in the olive oil-they should remain pink inside; they will cook a little more in the soup. Remove breasts to a platter to cool.
6. In the same pan, in the rendered chicken fat and olive oil, cook the zucchini and green pepper until still slightly firm. Remove vegetables with a slotted spoon and add them to the pureed soup.
7. Dice the breasts into small pieces and add them to the soup. Heat soup gently to serving temperature, ladle into heated bowls, and garnish with sliced apple and toasted coconut.
NORMAN VAN AKEN'S FEAST OF SUNLIGHT
% cup clarified butter
1 large onion, thinly sliced
Ч4 cup Curry Powder (page 212)
2 quarts Chicken Stock (page 240)
2 1
1 1
or 3 chicken breasts tablespoon olive oil cup diced zucchini
green pepper, cleaned and diced medium apple, peeled, cored, and cut into fine slices
cup toasted coconut flakes
Salt and pepper to taste
6 sweet carrots, cleaned and sliced IV2 quarts heavy cream
brown.