Cream of Tomato soup a la Dublin

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Cream of tomato soup a la dublin recipe, recipe Rating: 4.5
Number of votes:105

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.