Cream of Tomato soup a la Dublin

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Cream of tomato soup a la Dublin is a delightful and comforting dish that combines the richness of tomatoes with the traditional flavors of Dublin. This recipe takes the classic tomato soup to a whole new level by infusing it with authentic Irish ingredients and spices. The result is a creamy, velvety soup that is both satisfying and full of flavor. Whether enjoyed as a starter or a main course, this hearty soup is sure to warm your soul and transport you to the charming streets of Dublin.

Keywords: cream of tomato soup, Dublin, recipe, Irish, comforting.

Cream of tomato soup a la dublin recipe details

Cream of tomato soup a la dublin recipe, recipe Rating: 4.7
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This is a beautiful cream of tomato soup, but with a very Irish twist: the use of Poitin. Poitin is basically Irish moonshine made from potatoes, usually at over 90% pure alcohol. If you don’t have access to moonshine (Irish or otherwise) feel free to substitute vodka. Bear in mind that either way, the harsh alcohol cooks out leaving a unique flavour with this dish.
Ready in: 45 mins

Ingredients

Serves: 6

• 2 tablespoons olive oil
• 1 Large onion, roughly chopped
• 4 garlic cloves, roughly chopped
• 2 lbs. beefsteak tomatoes
• 2 fl oz Poitin or vodka
• 1 1/2 pints chicken stock
• 1 t. brown sugar
• 1/2 pint heavy cream
• Spring onions and soured cream to garnish
• salt and pepper, to taste

Preparation method

Prep: 5 mins | Cook: 40 mins

1. Preheat broiler on oven to high, and heat oil in a stockpot on burner to medium heat.
2. Add the onion and garlic to the stockpot. Cook until just translucent.
3. Place the tomatoes under the broiler, turning just as each side blackens, until all skin is charred.
4. Add tomatoes, vodka, stock, and sugar to stockpot, and bring to a boil, then immediately down to a simmer. Allow to simmer for 20 minutes.
5. Remove from heat, and add cream, then salt and pepper to taste.
6. Place in blender, and puree. Run through a strainer, then serve. Feel free to garnish with chopped spring onions, and a swirl of soured cream.