I originally saw this recipe over on Adam Robertsâ€™ blog, The Amateur Gourmet, in early November.Â At the time I thought, â€śHell yes, Iâ€™m going to make that soup!â€ť Just sounded so incredibly good, you know?Â I kept it in my mind for a few days, kept forgetting to print it out or otherwise commit it to memory, and eventually, forgot about it.Â But the recipe gods were smiling on me, because on Friday when I hopped on over to The Amateur Gourmet to catch up on the latest posts, there was Adamâ€™s post, â€śMy Favorite Recipes of 2009,â€ť including this very soup recipe.Â How lucky is that?!Â So I wrote down the ingredients and took myself to the supermarket that very same afternoon to get supplies.Â Came home. Prepped my ingredients. Made this awesome effing soup the same night. Itâ€™s that good.Â
And really, for this terrible, terrible cold snap weâ€™re currently enduring, you canâ€™t beat it for creating warmth, especially with its neat little spicy kick.Â Go try it! (Recipe below).
And oh, pairing the Segura Viudas Brut Reserva Cava with this soup was a serendipitous (and unexpected) stroke of genius, is was that good a match. If I do say so myself. And I do.
Winemakerâ€™s notes from wine.com:
Segura Viudas Brut Reserva, created from a blend of reserve and non-vintage wines, is clean and delicate, yet rich in flavor.
Brut Reserva is a cuvĂ©e of 50% Macabeo, 35% Parellada and 15% Xarel-lo grapes grown in the renowned PenedĂ¨s region of Spain. The wine is vinified according to mĂ©thode champenoise technique and is aged in the bottle for up to 2 years.
This fine cuvĂ©e is fairly crisp with an interesting floral note and mouth-pleasing sensation of creaminess.
“Owned by the Cava house Friexenet, Segura Viudas regularly hits the tops of our charts for Cava. The Brut Reserva is the best Cava we tasted last year, regardless of price, a graceful, complex bubbly with dry apple flavors wrapped in smoke, spice and minerals.”
90 Points, Wine & Spirits
You canâ€™t believe this stuff is only $8.99, and, you can find it in your local Harriss Teeter. And letâ€™s honest, sometimes itâ€™s ALL about convenience and price.
Recipe: Spicy Tomato and Blue Cheese Soup
(on The Amateur Gourmet blog, from “Michael Symon’s Live To Cook” by Michael Symon)
Â· 2 tablespoons olive oil
Â· 1 medium red onion, finely chopped
Â· Kosher salt
Â· 4 garlic cloves, sliced
Â· 1 28-oz can San Marzano tomatoes, with their juice
Â· 1 1/2 cups Chicken Stock
Â· 3/4 cups heavy cream
Â· 2 tablespoons sriracha sauce
Â· 1 tablespoon fresh oregano leaves
Â· 1/2 cup Roth Kase Buttermilk Blue cheese
Â· Heat the olive oil in a 4-quart pot over medium heat. When the oil is hot, add the onion and a three-fingered pinch of salt and sweat for 2 minutes
Â· Add the garlic and continue to sweat for 2 more minutes
Â· Add the tomatoes, their juice and the chicken stock and bring to a simmer
Â· Add the cream, sriracha sauce, and oregano and simmer for 45 minutes
Â· Pour the soup into a blender, add the blue cheese, and blend until smooth, working in batches if needed.
Â· Strain through a fine-mesh strainer into a clean pot, taste, adjust the seasoning if necessary, and reheat to serve.
The soup will keep, covered in the refrigerator, for a few days.
Serves 4 to 6
Â· When I got home from the market, I noticed I had crushed tomatoes, not whole tomatoes in their juice.Â I think this was actually a time saver, because at the end of the process, after blending, I did NOT strain my soup through a fine-mesh strainer, and it was still a nice, creamy smooth consistency.
Â· I did, however, have to add around Â˝ cup more chicken stock to the soup after simmering for 45 minutes, before blending.Â I then added a bit more chicken stock after pouring the blended soup back into the pot to reheat.Â I gather this was because I started with crushed rather than whole tomatoes with juice.
Â· On the original post for this recipe, Adam mentions that he substituted another kind of creamy Blue Cheese for the Roth Kase Buttermilk Blue because he couldnâ€™t find that particular Blue Cheese. Since he blogs from New York, I thought, oh hell, if he canâ€™t find the designated cheese in New York, Iâ€™m not likely to find it here in Wilmington — but I did!Â Right in the Harriss Teeter (Mayfaire) cheese section!Â So that made me happy.Â (It really is the little things.)
Â· Another substitution AdamÂ made was Tabasco for the Sriracha, again because he couldnâ€™t find it.Â But, and this really was a surprise to me, I also found the Sriracha at Harriss Teeter/Mayfaire.Â Score!
So really, after all that good luck, I didnâ€™t see any way this recipe wasnâ€™t going to turn out to be completely sublime.Â Yee Haw!Â It was really very, very good.Â In all seriousness, I still find myself surprised and delighted when a recipe I try turns out so well, because, after all, itâ€™s not like Iâ€™ve been doing this cooking thing forÂ all thatÂ long.Â And if I can do it, anybody can.Â : )
Therefore I feel I can say, without sounding like a braggart, this is one of my most inspired food/wine pairings, ever.Â It works.