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Soup de tat: The Marketing department soup challenge

So a while back our department got our hands on a lovely prize: a hardcover adult edition box set of JK Rowlings Harry Potter series. It is beautiful. It is magnificent, and I knew it was going to be mine. ALL MINE!!!!

Then they had to complicate matters. It seems that I wasnt the only person who felt like that, and as a result we had to work for it.

The challenge: Soup

Every Monday until the end of August one person in the department will have the opportunity to dazzle us with their liquidized creations. For bonus points, you can bring a super bread.

Challenge accepted.

I started scouring the internet for recipes. I needed a soup to rule all soups. I needed a soup to outstrip all other soups. I needed to stage a Soup de tat!

One Sunday evening while lounging on my best friends’ couch and wondering what we’re going to razzle up for supper (I think we just came back from a weekend trip) he had the brilliant idea to roast baby tomatoes with balsamic vinegar and herbs, then, when the tomatoes were done, roast some fennel bulbs in the leftover juices. We ended up putting the tomatoes on some giant brown mushrooms, smothering them in a smoked cheddar cheese and garlic and baking them ’til they were cooked. We had the fennel as a side. It was simply put one of the best meals I have ever had.

Then I had an idea. If the tomatoes and fennel worked so great together roasted, how would they work in a soup? I found this amazing recipe on a website called Formerchef.com for a slow roasted tomato and fennel soup. I simply knew that I have struck gold. But the recipe lacked a bit in terms of my own taste. I needed to zazz it up, but not by much.

Roasted tomatoes:

2kg whole fresh baby tomatoes
Balsamic vinegar
Sugar
3 sprigs of thyme
Roasted vegetables:

2 large fennel bulbs (about 750g)
2 large yellow onions
4 carrots
4 celery stalks
6 cloves garlic
3 red bell peppers
olive oil
3 sprigs of thyme
Stock:

12 cups water
3 carrots
3 stalks of celery
3 fennel stalks (with tops)
1 onion
2 Bay leaves
2 sprigs of thyme
2 sprigs of rosemary
1 sprig of oregano

Other ingredients:

300g sundried tomatoes
2 tsp ground cumin

2 tsp smoked paprika
4 tsp kosher salt
1 tbs Brown sugar

2 oz plain yogurt or sour cream for garnish
Preheat oven to 150 degrees Celcius.

Roasted vegetables:
Quarter the fennel bulb and remove the stem/base end.
Cut the celery in half, peel the carrots and cut the ends off. Cut the carrots in half. Peel the onion, cut the ends
off and cut into quarters. Peel the garlic cloves and quarter and de-seed the peppers.
Toss the fennel, celery, carrots, onion, peppers and garlic with 1 tablespoon of the olive oil and place on a sheet pan with the thyme.

Roasted tomatoes
Put the tomatoes in a large bowl and toss with 2 tablespoons of olive oil. Place on a separate sheet pan with the thyme and drizzle with balsamic vinegar and sugar.


Put both pans into a 275 degree oven and roast for 2- 3 hours.

Put all the ingredients for the stock into a large pot and bring to simmer. Simmer for as long as the vegetables are roasting. Drain and top up with water if needed.

Put all the vegetables into a large soup pot and add 12 cups of the stock (6 if you like thicker, more intense soups, like I do) and the sundried tomatoes. Bring to a simmer and cook until the tomatoes break apart and the firmer vegetables get soft.


Puree with an immersion blender or allow to cool and puree in a regular blender.
Return the soup to the pot and reheat. Add the cumin, smoked paprika and salt and pepper to taste.

Garnish with yogurt/sour cream and a sprinkle of smoked paprika and or fennel tops.

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6 responses

  1. Zo

    Shit got real with this soup competition. I may not have posted the absolute best soup in the world, but I am happy with my efforts :)

    July 4, 2012 at 10:07 AM

  2. Lood du Plessis

    Yours was delicious Zo! Do not underestimate your efforts!

    July 4, 2012 at 10:09 AM

  3. Yum!

    July 4, 2012 at 10:18 AM

  4. hon. how many was this supposed to feed?

    July 4, 2012 at 8:08 PM

  5. Pingback: Soup Challenge part 2: Super bread – Super cheap, super easy, super delicious « Out of my cave

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