Monday, April 06, 2009
#266 Red Sauce, Red Soup, Red . . . . .
Basic Red Sauce; can be used without adding stock in meat dishes or pastas, or blended with stock in fish stews and also as a Souper Soup.
Sweated vegetables: In a frying pan with a lid, gently cook in olive oil; carrots, red onions, celery, red peppers, some garlic. Add salt and pepper, crushed coriander and paprika. Then add a tin of chopped tomatoes and a spoon or two of orange juice and a drop of balsamic vinegar, or red wine.
1.Cook till soft. 2. Add some stock. 3. Blend in a blender. 4.Push through a sieve. The sieving gets ride of the fiberous bits and leaves a nice homogenised soup.
When used in #187 Bouilliabaisse recipe add a final touch - a capful of Pernod.