May 24, 2013 | Tasting Colorado Cookbook
When I was asked to pull together recipes for the Tasting Colorado Cookbook, I had the challenge of identifying what really typifies Colorado cuisine. What I found was not necessarily a limited definition (like Creole food for Louisiana, or barbecue for Texas), but rather an attitude about food. Coloradans crave innovative food, and we’re passionate about the quality of that food and the sources for that food. Nobody typifies this better than Lon Symensma of ChoLon Modern Asian Bistro in Denver.Take this tomato soup, for instance. Most of us, when faced with a bowl of tomato soup, expect an Italian sort of experience – perhaps some basil, garlic, undertones of Parmigiano cheese. But Chef’s rendition is a creative Asian riff on tomato soup, and a mighty good one at that. With flavors of lemongrass, kaffir lime leaves, and curry, it’s anything but ordinary. It’s also pretty darn easy to make, so I hope you’ll give it a try. In the meantime, I have two upcoming book events you might want to stop by:
11:00 AM to 1:00 PM
Barnes & Noble (Pearl St. location)
2323 30th Street
Boulder, CO 80301
Book talk, signing and tasting!
Tattered Cover (Colfax location)
2526 E Colfax Ave
- ¼ cup grape seed oil
- 1 small onion, diced
- 2 large cloves garlic, sliced
- ¼ pound thinly sliced shallots (about 5 medium shallots)
- 1 tablespoon minced galangal or fresh ginger
- 1 tablespoon yellow curry powder
- ½ teaspoon ground white pepper
- 1 teaspoon salt
- 2 (28-ounce) cans peeled tomatoes
- 8 cups water
- ⅓ cup palm sugar or brown sugar
- 2 to 3 stalks fresh lemongrass, cut into pieces and bruised
- ½ cup cilantro stems
- ¼ ounce kaffir lime leaves, bruised (about 5 large leaves)
- Heat the oil in a large stockpot over medium-high heat. Add the onion, garlic, shallots, and galangal; reduce heat, and sweat the vegetables until very aromatic, but not browned, about 5 minutes.
- Add the curry powder, white pepper, and salt and cook until aromatic, about 1 minute. Add the tomatoes, water, and sugar and bring to a simmer.
- Wrap the lemongrass, cilantro, and lime leaves in cheesecloth and tie closed to make a bouquet garni; add to the pot. Simmer the soup for 20 minutes, and then remove the bouquet garni and discard.
- Puree the soup using a stick blender or, in batches, in a traditional blender. If desired, pass the soup through a fine-mesh strainer before serving for a velvety smooth texture.