Smoked Tomato Bisque

Cherokee Tomatoes, Leeks, Shallots, Carrot, Coconut Milk, Curry Powder, Paprika

Chef Ben Hall of Russell Street Deli | Detroit, MI
Yield: Thirty-two 4-ounce servings

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Adapted by StarChefs  |  November 2016

INGREDIENTS

1/2 cup extra virgin olive oil
1 cup finely chopped leeks
1 cup finely chopped shallots
1 tablespoon sea salt, plus additional as needed
7 pounds Cherokee tomatoes, cold smoked (juices and drippings collected and reserved separately)
1 tablespoon curry powder
1 teaspoon smoked paprika
Two 13 1/2-ounce cans coconut milk
Brunoise of 1 large carrot

METHOD

In a heavy pot over high flame, heat olive oil and caramelize leeks and shallots; season with salt. Deglaze with reserved tomato juices and drippings. Stir in curry powder and smoked paprika, reduce heat, and add smoked tomatoes. Using an immersion blender, slowly blend in coconut milk. When emulsified, season with salt. Serve soup in small bowls and garnish with carrot brunoise.

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