Tangy tomato soup–quick, easy, and delicious.

Guests here at the October Country Inn always give high praise when we serve this ridiculously easy to make soup.  This uncommon set of ingredients produces a soup that’s tangy without really being spicy.  It will probably require a trip to the grocery store, but, to serve 6, here are the ingredients you’ll need:

  • 1, 8 ounce bottle of clam juice (see below)
  • 1, 12 ounce bottle of chili sauce (see below)
  • 1 1/2 tablespoons of soy sauce
  • 20 ounces of heavy cream
  • 2 ounces of chilled butter
  • 1/4 teaspoon salt
  • pinch of cayenne pepper
  • a few sprigs of fresh cilantro

Combine the clam juice, chili sauce, soy sauce, salt, and cayenne pepper in the appropriately sized pot over medium heat.  Bring all this to a simmer.  Turn down the heat and simmer for about 5 minutes.  In a separate pot, scald the heavy cream and butter until the butter is melted.  Add the clam juice/chili sauce mixture to the heavy cream, and turn up the heat until it almost comes to a boil.  Garnish with a sprig of fresh cilantro, serve, and wait for the praise.

By |2018-11-05T14:59:36+00:00May 10th, 2013|Recipes & Slow Food|