Chilled Indian-Spiced Tomato Soup With Crabmeat
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
44
Spice
50
Sweetness
61
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 tbsp
Cumin Seed1 tbsp
Coriander Seed1 tbsp
Fennel Seed1 tsp
Yellow Mustard Seed1 tsp
Black Peppercorn6 tbsps
Extra-Virgin Olive Oil2 cups
Celery (chopped)1.5 cups
Onion (chopped)1 cup
Carrot (chopped)1.75 cups
Fennel (chopped fresh bulb)5.25 cups
Vegetable Broth2 tsps
Hot Pepper Sauce (about)Directions:
1
For spice mix: Toast all ingredients in heavy medium skillet over medium heat until spices darken slightly in color and start to pop, stirring occasionally, about 7 minutes
2
Cool in skillet
3
Transfer to spice mill and grind finely
4
Toast all ingredients in heavy medium skillet over medium heat until spices darken slightly in color and start to pop, stirring occasionally, about 7 minutes
5
Cool in skillet
6
Transfer to spice mill and grind finely
7
For soup: Heat oil in heavy large pot over medium-high heat
8
Add celery, onion, and carrots
9
Sauté until vegetables soften slightly, about 8 minutes
10
Add ginger and garlic and sauté 3 minutes
11
Add bell peppers and fennel
12
Stir 2 minutes to coat
13
Add tomatoes; cook until tomatoes soften and break down, stirring often, about 8 minutes
14
Add broth and bring soup to boil
15
Reduce heat to medium; simmer until all vegetables are tender, about 25 minutes
16
Add ground spice mix; return soup to boil
17
Remove from heat; cover and steep 20 minutes
18
Place coarse sieve over large bowl
19
Working with 2 cups at a time, strain soup into bowl, pressing liquid and most of solids through sieve
20
Season soup to taste with hot pepper sauce, salt, and pepper
21
Refrigerate soup until cold, at least 3 hours
22
(Can be made 1 day ahead
23
Cover and keep refrigerated
24
) Heat oil in heavy large pot over medium-high heat
25
Add celery, onion, and carrots
26
Sauté until vegetables soften slightly, about 8 minutes
27
Add ginger and garlic and sauté 3 minutes
28
Add bell peppers and fennel
29
Stir 2 minutes to coat
30
Add tomatoes; cook until tomatoes soften and break down, stirring often, about 8 minutes
31
Add broth and bring soup to boil
32
Reduce heat to medium; simmer until all vegetables are tender, about 25 minutes
33
Add ground spice mix; return soup to boil
34
Remove from heat; cover and steep 20 minutes
35
Place coarse sieve over large bowl
36
Working with 2 cups at a time, strain soup into bowl, pressing liquid and most of solids through sieve
37
Season soup to taste with hot pepper sauce, salt, and pepper
38
Refrigerate soup until cold, at least 3 hours
39
(Can be made 1 day ahead
40
Cover and keep refrigerated
41
) Ladle soup into 8 shallow bowls
42
Divide crabmeat among bowls
43
Garnish with radish slices and chives
44
Ladle soup into 8 shallow bowls
45
Divide crabmeat among bowls
46
Garnish with radish slices and chives