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Juliette Tomato Soup With Fried Green Tomatoes

From Las Canarias, La Mansión del Rio Hotel, San Antonio, chef Scott Cohen

By April 2003Comments

Roasted Oakhill Farms Juliette Tomato Soup With Fried Green Tomatoes, Lemon Basil, Cumin, and Epazote

Juliette Tomato Soup

1/2 pound butter
1 small onion, diced
2 small leeks, diced (washed, whites only)
4 small stalks celery, diced
2 small carrots, diced
salt and pepper to taste
30 small very ripe juliette tomatoes, diced, or 6 cups small very ripe red beefsteak tomatoes, diced
1 bunch lemon basil, chopped
1 teaspoon toasted cumin seed (you can find it in the spice aisle at the grocery store)
1 teaspoon epazote (we used dried but 1 teaspoon would be equal to 5 or 6 leaves fresh epazote)
1/2 cup brown rice
1 to 2 gallons chicken stock (or chicken broth)

In a large sauce pot [we recommend using at least a 10 quart stockpot] melt butter and add onion, leeks, celery, carrots, salt, and pepper. Cook for 5 minutes on high heat until onions are soft and translucent. Add 1/2 of the tomatoes (15 tomatoes or 3 cups) and 1/2 of the lemon basil. Add all of the cumin and epazote. Cook for 5 minutes more, add the brown rice, and cover with chicken stock until vegetables are beading out of stock (covered completely with 2 fingers of extra stock). Boil, reduce to a simmer, cook rice for 20 minutes. Add remainder of tomatoes and lemon basil. Simmer for 10 minutes and adjust seasoning with salt and pepper. Remove and purée with a hand beurre mixer, or carefully purée in a Cuisinart, or blend being careful of the hot soup.

Fried Green Tomatoes

10 tomatillos
1 cup buttermilk
1 cup Wondra flour (any flour will do, but we prefer Wondra)
2 cups peanut oil (if you prefer, may use canola oil)

Slice tomatillos into 1/4-inch slices, put through breading procedure (dip in buttermilk, dip in Wondra flour, dip in buttermilk, dip in Wondra flour). Fry in 2 cups peanut oil at 350 degrees in a saucepot or tabletop fryer until crisp (15 minutes). Remove and season with salt and pepper.

To serve, place 8 ounces of soup in a bowl. Garnish with 3 to 5 pieces of fried green tomatoes and 1 sprig of lemon basil. Makes 2 to 3 gallons. Bon appétit.

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