{"id":796,"date":"2010-08-18T11:40:24","date_gmt":"2010-08-18T15:40:24","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=796"},"modified":"2015-08-13T17:23:33","modified_gmt":"2015-08-13T21:23:33","slug":"cream-of-tomato-soup-with-seafood-top-tomato-2010-winner","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2010\/08\/18\/cream-of-tomato-soup-with-seafood-top-tomato-2010-winner\/","title":{"rendered":"Cream of Tomato Soup With Seafood – Top Washington Post Tomato 2010 winner"},"content":{"rendered":"

\"PH2010080504424\"<\/a><\/p>\n

Rosemary Lawler’s winning recipe combines two practical ingredients: the recipe author\u2019s abundant crop of tomatoes, and regional seafood. Because this is 2 recipes in one, we made an exception to the contest’s 10-ingredient rule.<\/p>\n

MAKE AHEAD: The stewed tomatoes make a nice, simple accompaniment to grilled chicken and corn on the cob. They can be frozen for up to 1 year. The soup is best assembled on the same day it will be served.<\/p>\n

8 servings<\/p>\n

For the stewed tomatoes
\n4 cups peeled and seeded ripe tomatoes (any kind), in large chunks or halves (see NOTE)
\n1\/2 medium onion, minced
\n2 ribs celery with leaves, chopped
\n1\/4 teaspoon celery seed
\n1 bay leaf
\n2 whole cloves
\n1 1\/2 teaspoons salt
\n1\/4 teaspoon freshly ground black pepper
\n6 chopped basil leaves
\nFor the soup
\n1 ear corn
\n5 cups stewed tomatoes (see above)
\n4 tablespoons (1\/2 stick) unsalted butter
\nScant 1\/2 cup flour
\n4 cups light cream or half-and-half
\n1\/4 cup freshly grated Parmesan cheese
\n1 to 2 cups raw or cooked seafood, such as crabmeat, lobster chunks or jumbo shrimp (peeled, de-veined and cut in chunks)
\nBasil leaves, cut in strips, for garnish<\/p>\n

For the stewed tomatoes: Combine the tomatoes, onion, celery, celery seed, bay leaf, cloves, salt, pepper and basil in a large saucepan over medium heat. Cook uncovered for 15 minutes, stirring frequently. Reduce the heat to medium-low. Discard the cloves and bay leaf. The yield will be about 5 cups.<\/p>\n

For the soup: Strip the kernels from the ear of corn and reserve.<\/p>\n

Cut the cob in chunks; submerge them in the stewed tomatoes. Cook (over medium-low heat) for 10 minutes, stirring almost constantly. Discard the cob pieces.<\/p>\n

Use an immersion (stick) blender to puree the stewed tomatoes, or puree in batches in a blender (making sure to remove the center knob in the lid so steam can escape; place a dish towel over the opening).<\/p>\n

Melt the butter in a soup pot or Dutch oven over medium heat. Whisk in the flour until well incorporated, to form a roux; cook for a few minutes, whisking, until the roux begins to darken slightly.<\/p>\n

Slowly whisk in the cream or half-and-half to form a smooth, thick soup base.<\/p>\n

Add the pureed tomatoes and Parmesan cheese; stir until well blended.<\/p>\n

Add the reserved corn kernels and seafood to taste; cook (over medium heat) ,stirring almost constantly until the seafood is heated or cooked through, depending on which seafood you chose.<\/p>\n

Divide among individual bowls; serve immediately, garnished with the basil.<\/p>\n

NOTE: To peel tomatoes, use a sharp knife to score a shallow “X” on the bottom of each one. Place in very hot or boiling water for 1 to 2 minutes, then drain. When cool enough to handle, discard the loosened skins.<\/p>\n

Rosemary Lawler of Leesburg.<\/p>\n","protected":false},"excerpt":{"rendered":"

Rosemary Lawler’s winning recipe combines two practical ingredients: the recipe author\u2019s abundant crop of tomatoes, and regional seafood. Because this is 2 recipes in one, we made an exception to the contest’s 10-ingredient rule. MAKE AHEAD: The stewed tomatoes make … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[80,12,9],"tags":[4,517],"class_list":["post-796","post","type-post","status-publish","format-standard","hentry","category-entree","category-seafood","category-soup","tag-main","tag-soup"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/796","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=796"}],"version-history":[{"count":5,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/796\/revisions"}],"predecessor-version":[{"id":4618,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/796\/revisions\/4618"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=796"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=796"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=796"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}