Green Tomato Soup
You don't always need red tomatoes to enjoy a great winter
soup with a flavor many aren't accustomed to. Green tomatoes can be unripe
regular tomatoes, or they can come in perpetually green varieties like the
Green Zebra. What you'll end up with is a less acidic taste with a hint of
sweetness. Some even compare the taste to that of a zucchini.
When choosing a good green tomato soup, we wanted something
that complimented the unique flavor profile. Garlic, of course, is a favorite
ingredient in any winter soup, and we also added in some coriander seeds, dill,
a little honey to add just a hint of sweetness, and then we got the most of our
saltiness in with bacon. Garnish with some dill or extra vegetables for
presentation.
Green Tomato Soup recipe:
Ingredients
1 medium onion, thinly sliced
1/3 cup diced carrots
1 teaspoon whole coriander seeds
2 cloves garlic, minced
3lbs green tomatoes, cored and roughly chopped
2 cups chicken broth
1 1/4 teaspoons kosher salt
black pepper to taste
4 slices bacon
1/3 cup crème fraîche
2 tablespoons chopped fresh dill
1 teaspoon thyme
1 tablespoon honey
Directions
Melt the butter in a large pot over medium-high head. Add
the onion and carrot and cook, stirring occasionally, until the onions turn
translucent.
Meanwhile, crush the coriander with a mortar and pestle or
the side of a knife. Add it to the pot along with the garlic and sauté for
another 3 minutes.
Stir in the tomato, stock, salt, and pepper, and then bring
to a boil. Reduce the heat to medium-low to bring the soup to a simmer and cook
for another 30 minutes.
Meanwhile, cook the bacon in a skillet until crisp, and then
transfer the bacon to a paper-towel lined plate.
Using a food processor or blender, puree the soup until
smooth (this may take a few batches in a blender). Return the soup to the pot
to medium heat and stir in the crème fraîche along with the dill, thyme, and
honey. Cook for another minute or two.
Taste and adjust the seasonings as desired. Serve hot.
Enjoy!
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