Tomato-Vodka Soup w/ Rim Rub
This soup was so delicious and great on a cool night in LA. The celery, garlic powder, paprika rim rub definitely made it extra special.
Serves 6-8 full portions or 10-12 small portions
3 slices of bacon, chopped
Olive oil
1 onion, chopped
6 cloves of garlic, minced
1/2 cup vodka
salt & pepper
102 oz. can of whole tomatoes (large ass can from Costco - only cost $3 bucks)
3 cups sodium-reduced chicken broth
1/8 cup half & half or heavy cream (could leave this out if you want)
1 1/2 Tablespoons Balsamic vinegar
For the Rim Rub:
Mix1/8 cup celery salt with 1/2 teaspoon of garlic powder and 1/2 teaspoon of smoked paprika
1. In a large stock pot add bacon and about 1 tablespoon of olive oil. Cook bacon until crisp then place on plate and set aside for later.
2. Add onion, garlic and cook on medium heat until onion is soft, about 5-8 minutes.
3. Stir in the vodka; deglaze and reduce for a minute. Add about 1/2 teaspoon of salt and pepper to taste.
4. Add whole tomatoes with juice and chicken broth. Break up the whole tomatoes with the back of a wooden spoon.
5. Bring to a simmer and cook for about 30 minutes.
6. Puree with an immersion blender, return to a bubble and stir in the half & half or cream. Remove from heat.
7. Add more pepper to taste and stir in about 1 1/2 tablespoons of balsamic vinegar.
8. Dip the rims of mugs or small bowls in warm water, then dip in the rim rub. Fill the vessels with the soup and top with the crumbled bacon. Enjoy!
3 slices of bacon, chopped
Olive oil
1 onion, chopped
6 cloves of garlic, minced
1/2 cup vodka
salt & pepper
102 oz. can of whole tomatoes (large ass can from Costco - only cost $3 bucks)
3 cups sodium-reduced chicken broth
1/8 cup half & half or heavy cream (could leave this out if you want)
1 1/2 Tablespoons Balsamic vinegar
For the Rim Rub:
Mix1/8 cup celery salt with 1/2 teaspoon of garlic powder and 1/2 teaspoon of smoked paprika
1. In a large stock pot add bacon and about 1 tablespoon of olive oil. Cook bacon until crisp then place on plate and set aside for later.
2. Add onion, garlic and cook on medium heat until onion is soft, about 5-8 minutes.
3. Stir in the vodka; deglaze and reduce for a minute. Add about 1/2 teaspoon of salt and pepper to taste.
4. Add whole tomatoes with juice and chicken broth. Break up the whole tomatoes with the back of a wooden spoon.
5. Bring to a simmer and cook for about 30 minutes.
6. Puree with an immersion blender, return to a bubble and stir in the half & half or cream. Remove from heat.
7. Add more pepper to taste and stir in about 1 1/2 tablespoons of balsamic vinegar.
8. Dip the rims of mugs or small bowls in warm water, then dip in the rim rub. Fill the vessels with the soup and top with the crumbled bacon. Enjoy!
Sounds wonderful. How much celery salt?
ReplyDeleteI would say 1/8 cup but you will have plenty left over so maybe just start out with 1 teaspoon of celery salt and 1/8 teaspoon of garlic powder and 1/8 teaspoon of paprika. With that small amount it will be hard to have enough to rim the glass though.
ReplyDelete