Guests here at the October Country Inn always give high praise when we serve this ridiculously easy to make tomato soup. We often serve this soup as part of our Asian dinner, but it could be served with other international themed dinners. It wouldn’t be out of place with a Greek dinner, or a Mid-Eastern dinner, or an American regional themed dinner. 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. Serves about 6, persons.
Tangy tomato soup ingredients:
- clam juice (see below), 1, 8oz. bottle
- chili sauce (see below), 1, 12 oz. bottle
- soy sauce, 1 1/2 tablespoons
- heavy cream, 20 ounces
- chilled butter, 2 ounces
- salt, 1/4 teaspoon
- cayenne pepper, pinch
- a few sprigs of fresh cilantro
Preparation and cooking directions:
To make this tomato soup, 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.