Ep. 28 - Roasted Tomato and Dill Soup with Snow Crab

(Serves 6)




Ingredients

Soup
800 g (1 lb 12 oz)	Ripe Roma or hot house tomatoes
5 mL (1 tsp)	Salt
10 mL (2 tsp)	Sugar
30 mL (2 tbsp)	Olive oil
50 g (3 tbsp)	Butter
400 g (14 oz)	Onions, cut into 2.5 cm (1”) dice
3 cloves	Garlic cloves, cut in half
300 g (10 oz)	Potatoes, cut into 2.5 cm (1”) dice
2 sprigs	Fresh thyme, leaves only
5 mL (1 tsp)	Salt
2 mL (½ tsp)	Pepper
750 mL (3 cups)	Vegetable stock
15 mL (1 tbsp)	Lemon juice
1	Bay leaf
15 mL (1 tbsp)	Fresh dill, washed, dried and finely chopped
Crab Garnish
125 g (4 oz)	Snow crab
90 g (3 oz)	Ripe Roma or hot house tomatoes
90 g (3 oz)	Avocado
60 mL (4 tbsp)	Mayonnaise
10 mL (2 tsp)	Lemon juice
15 mL (1 tbsp)	Chives, finely chopped
To taste	Salt and pepper

Method

Roasted Tomato and Dill Soups

1. Preheat a toaster oven to 200ºC (400ºF) on broil.
2. Remove core and quarter the tomatoes.
3. Using a medium size bowl, toss tomatoes with salt, sugar and olive oil.
4. Place on the toaster oven tray and broil/roast tomatoes for about 20 minutes, or until lightly caramelized.
5. Preheat an electric skillet to 230ºC (450ºF).
6. Melt butter in skillet. Add onions and garlic. Sauté until soft and translucent. Add potatoes, thyme, salt and pepper. Sauté 5 minutes longer.
7. Add vegetable stock, lemon and bay leaf; bring to a boil. Transfer soup to a rice cooker. Set on ‘soups’ setting. Add roasted tomatoes and cook soup until all vegetables are fully cooked, about 20 minutes.
8. Carefully pour cooked soup into a blender and purée to a smooth consistency.
9. Pour soup through a fine sieve to remove seeds. Add chopped dill and keep warm.

Snow Crab and Avocado Garnish

1. Squeeze snow crab dry using the palms of your hands.
2. Cut Roma tomatoes into 4 wedges. Remove seeds. Cut tomato flesh into small dice. Add to snow crab.
3. Using a fork, mash avocado, mayonnaise, lemon juice, salt and pepper. Gently fold in the crab, diced tomatoes and chives. Adjust seasoning.

To serve

1. Pour soup into serving bowls and garnish with a dollop of crab mixture.

• Potatoes, onions and garlic are the basic ingredients for puréed soup.

• Potatoes give the soup silky and creamy texture and body, without the addition of extra starch like flour.

• Onions sweeten the soup as well as giving a smooth body.

• Sautéing onions and potatoes give soup a sweeter, more balanced flavour.

• Add sugar to the tomatoes to cut the acidity, and to help caramelize.

• Use the roasted tomatoes as antipasto.

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Recommendations for this Recipe
Try using an Oster® Skillet or Toaster Oven when preparing this recipe.

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