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Moroccan Tomato Soup
Moroccan Tomato Soup
added by TwoinMexico

A light creamed soup with a small bite of chile backed by North African spices, and a hint of sweetness.

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Prep time
  • 20 min.
Cook Time
  • 1 hr.
Servings
  • 10
Ingredients
  • 3 kilos of Roma tomatoes
  • 6 medium-size white Barletta type onions
  • 2 dessert spoons freshly ground cinnamon
  • 14 saffron threads
  • 7 dried whole, small red chiles Arbol or Thai
  • 8 dessert spoons butter
  • 4 dessert spoons honey
  • 2 1/2 liters vegetable or chicken stock
  • Salt and pepper to taste
  • Toasted sesame seeds
  •  
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Directions
Seed all the tomatoes and chop them coarsley. Peel, quarter and slice the onions. Saute the onions sprinkled with the saffron slowly in a large frying pan using half the butter until they are translucent, then add them to a large stock pot. Saute the chopped tomatoes, whole chiles, and cinnamon in the same fryng pan over medium heat using the other half of the butter until the tomatoes are somewhat wilted. Transfer them into the stock pot with the onions. Deglaze the frying pan with some of the stock; add it and the rest of the stock to the tomatoes and onions. Add the honey and bring the soup to a boil then lower the heat and simmer the soup uncovered for 45 minutes. Take the pot off the flame and let the soup cool for 1 hour, remove the whole chiles, and puree the soup in a blender in small batches, returning the fnished soup to the stock pot afterwards. Season the soup with salt and pepper and bring it up to serving temperature over a medium heat. Serve topped with toasted sesame seeds, along side a fresh salad with lemon dressing.
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