Semiahmoo Resort executive chef Micah Windham has a warm tomato soup recipe just in time for the holidays.
• 1 small yellow or white onion, rough chopped
• 2 cloves garlic, crushed
• 1 teaspoon caraway seeds
• 2 teaspoon yellow curry powder
• 1 teaspoon coriander seeds
• 1 (28oz) can tomatoes
• 1 cup heavy cream
• 1 cup water
• ¼ cup fresh cilantro
• ½ jalapeno, rough chopped (optional)
Sauté onion, garlic and spices in about 2 tablespoons of olive oil until soft and lightly browned.
Add tomatoes, cream and water, simmer for 20-30 minutes.
Add cilantro and jalapeno and carefully blend (either with an immersion mixer or a blender) until smooth. Season with salt and pepper.
Chef Micah Windham is Semiahmoo Resort’s executive chef. He has over 25 years of culinary and restaurant management experience in Washington state and Florida.
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