Chile Verde Soup Recipe

Chili Verde Salt Recipe Contest for the Salt Cellar By Chef Nathan Christy Fresh Tomato Chili Verde Soup with Chili Verde Salted Croutons Ingredients: 3 lb fresh roma tomatoes 1Tbs & 1tsp fresh garlic, finely chopped 1 small onion, chopped 4 scallions, chopped olive oil 2 cups of veg stock Chili Verde Salt 2 Cups 1/4” cubed homemade bread zest from 1/2 a lemon a handful of baby arugula (optional) sour cream (optional) Procedure:
  1. Preheat Oven to 370*
  2. Peel Tomatoes by scoring skin in quarters with knife, removing stem and placing into boiling water for approximately 60 seconds, until skins begin to separate from fruit. Immediately place into an ice bath to shock the tomatoes and stop the cooking process. Remove skins.
  3. Deseed the tomatoes by quartering and then carefully removing the seeds into chinois over your bowl, which allows you to save the juice and fruit.
  4. Sweat 1 onion, the white bulbs of 4 scallions, 1 Tbs garlic, 1/4 tsp of Chili Verde Salt and a pinch of pepper on low heat in a stock pot for about 8 minutes.
  5. Add tomatoes to the stock pot.
  6. Increase the heat to medium.
  7. Add one cup of veg stock and a pinch of dry herbs- whatever you like will work great, I suggest oregano, parsley and basil. (I grow and my own herbs, so on hand I used a blend of lovage, sage, oregano, basil, and thyme.)
  8. Simmer your tomatoes until cooked thoroughly and breaking down. This takes about 12-15 minutes.
  9. While your soup is cooking, add your bread cubes to a hot sautee pan on high heat. with enough olive oil to cover the base of the pan. Add a pinch of pepper and Chili Verde Salt. Lightly sautee until your bread is covered in olive oil and beginning to crisp up.
  10. Put your sautee pan with your croutons right into the oven and toast for 8-10 minutes. They’ll become golden brown.
  11. Use a hand mixer or a blender to process soup until smooth. Adjust the flavors to your liking.
  12. Once your croutons are toasted and still hot in the sautee pan, add 1 tsp of fresh garlic and lemon zest. Lightly toss together. If you like, you can add a dash more of the Chili Verde Salt.
  13. Plate your soup in a bowl, finish with a dollop of sour cream, croutons, scallion greens, baby arugula and a sprinkle of Chili Verde Salt.
  14. ENJOY!!
  15. Note: This soup is vegan friendly if you opt out of the sour cream. This recipe was inspiration for me to create a menu featuring the Chili Verde Salt. I plan to use this menu below at my next dinner party. Appetizer: Fresh Tomato Chili Verde Soup with Chili Verde Salted Croutons Entree: Pan Sear Scallops crusted with Chili Verde Salt on a White Bean Puree with a Jicama, Scallion and Red Pepper Slaw with a Champagne Chili Verde Vinaigrette garnished with fresh Cilantro Dessert: Chocolate Chili Verde Creme Brûlée topped with Candied Cocoa Habenero Chili Pepper Strands

Don Tydeman
Don Tydeman