Written By Guest Writer Recipes / Soup Nov 8, 2011 Heirloom Tomato & Victoria Gin Soup SHARE VIA: Facebook Twitter PinterestBy Chef Jennifer Dodd, Edible Canada at the Market “Chef Dodd celebrates tomato season with this gin-spiked soup. There are still a few heirloom tomatoes on market shelves, so you can savour late summer’s flavour with this light yet warming dish. She uses goat cheese from Goat’s Pride organic dairy in Abbotsford and gin from Victoria Spirits Heirloom Tomato & Victoria Gin Soup with goat’s pride crème fraiche & crispy pancettaServes 4 8 Heirloom Tomatoes2 Onions3 cloves Garlic2 Bay Leaves1 bunch Thai Basil1 Thai Bird Chili2 stalks Celery1 Lime250ml Whipping Cream250ml Water50g Pancetta40ml Crème Fraiche20g Goat Cheese50ml Olive Oil250ml Victoria Gin1 tin Tomato Paste Medium dice 6 tomatoes & celery, peel & chop onions & garlic. Heat a medium pot & add oil. Sauté onions, garlic & celery until onions are translucent. Add in tomato paste & cook out for about 5 minutes, stirring often to avoid burning. Deglaze with gin & reduce until almost dry. Add in tomatoes, bay leaf, 1/2 Thai basil & Thai chili, cook out for about 10min. Add in water, bring to a boil & simmer for about 30min. Add in cream & puree with a blender or hand blender, strain through a fine mesh strainer. Season soup with lime juice, salt & pepper to taste. Whip softened goat cheese & crème fraiche together. Dice remaining 2 tomatoes & mix in julienne Thai basil. Small dice & cook pancetta in a sauté pan until crispy, drain off on a paper towel.Dollop the goat cheese mixture onto the soup, and garnish with pancetta and basil-tomato.EdiblesrecipeSoup SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.