Gin Tomato Soup Four Seasons Vancouver Recipes

Steps:

• In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

Steps:

• Directions Combine tomato, garlic, thyme, paprika, sugar and Tabasco in a blender and puree. In a soup pot, sauté bacon until crisp, drain on paper towels. Add butter to pan with bacon drippings, melt butter, add mushrooms and sauté until golden. Add gin and bacon, stir, add tomato sauce and simmer 15 minutes. Add cream, season with salt and pepper and serve.

Steps:

• Place bacon in a medium-size saucepan set over medium heat. Cook, turning occasionally, until bacon is crispy, about 8 minutes. If bacon browns too quickly, reduce heat to medium-low. Meanwhile, finely chop onion. Remove cores from tomatoes, then coarsely chop.
• When bacon is cooked, remove from pan and place on a paper towel. Drain and discard all but 2 teaspoons (10 mL) fat from pan. Reduce heat to medium-low, then add onion. Stir often until slightly soft, about 4 minutes. Increase heat to medium and add tomatoes along with any juice to pan. Stir in mustard, if using. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom to add flavour. Stir often until tomatoes begin to soften, about 10 minutes. Meanwhile, crumble or slice bacon and set aside.
• Increase heat to medium-high. Stir in gin. Cook, stirring often, 2 minutes. Then stir in undiluted soup and 2 soup cans water to dilute it. Stir often until blended and hot, about 3 minutes. Stir in bacon, 1 tablespoon (15 mL) Worcestershire and pepper. Taste, then add remaining Worcestershire, if needed. Serve right away or refrigerate up to 3 days or freeze up to 2 months.
• MARVELOUS MUSHROOMS: This recipe also tastes great with sautéed mushrooms. Finely chop 1/2 pound (250 g) button mushrooms, then add to pan along with onion. Continue with recipe as written above.

Steps:

• Combine tomato, garlic, thyme, paprika, sugar and Tabasco in a blender and puree.
• In a soup pot, sauté bacon until crisp, drain on paper towels.
• Add butter to pan with bacon drippings, melt butter, add mushrooms and sauté until golden.
• Add gin and bacon, stir, add tomato sauce and simmer 15 minutes.
• Add cream, season with salt and pepper and serve.