We're not sure what the weather is like where you’re at on this quiet December eve, but we're quiet chilly and decided to rustle up some of Chef Silverman’s tomato soup, the very one he serves at The Standard, New York Ice Rink, right in front of The Standard Grill. He was kind enough to re-calibrate the recipe size, down from his original proportions which makes five gallons, enough to serve one small army of famished Standard skaters.
- 1/3 cups olive oil
- 2 large leeks, sliced
- 2 large spanish onions, sliced
- 4 celery stalks, sliced
- 1 star anise
- 2 tbs fennel seeds
- 1 tsp celery seed
- 1 tsp allspice
- 1/3 tsp Aleppo
- ¼ tsp saffron
- Break spices up in spice grinder
- 2 strips orange zest
- 1 bay leaves
- 3 35oz cans Italian plum tomatoes, zapped
- Pickapeppa sauce
- Olive oil
Heat olive oil in a large pot. Add leeks, onions and celery and seaons well with salt. Cook over medium heat 3-5 minutes, until vegetables begin to wilt. Add spices, bay leaves and orange zest, continue to cook, stirring an additional 10-15 minutes until vegetables are tender.
Add tomatoes, bring to a boil, reduce to simmer, cook 45 minutes, stirring from the bottom from time to time... check seasoning.
Let soup rest for 20 minutes and then pass through a food mill to extract all of the goodness. Pass again through a small hole china cap (strainer), pressing on the solids to extract all of the flavor.
Check soup seasoning again and adjust as necessary with salt (if needed), a little sugar and/or a splash of Pickapeppa sauce. Whisk in olive oil to taste.
Mmmm mmmm great! Campbells has nothing on this.