Spicy Tomato Chutney, Red Lentil, and Goat Cheese Soup.
Using @culinarynirvana 's Tomato Onion Spicy Chutney as a base, I added chicken stock snd red lentils to make a piquant, Indian spiced spin on the classic tomato soup. I finished the soup with chevre (soft goat cheese) to add another dimension of tang and creaminess. Using an immersion hand blender, I puréed the soup for a smoother texture. The curry leaves, mustard seeds, onions, garlic, and chili from the chutney made this soup taste very close to a mild South Indian sambar. This was a delicious experiment and I'm quite thrilled to try other chutneys to elevate the flavour profile of autumn and winter soups. For those who can't eat a lot of heat from chilies, the good thing about this homemade chutney is that you can control the level of heat you like. The addition of goat cheese was love at first slurp for me, but for those who don't like it, you can always go with a tablespoon of cream cheese or better yet, Boursin. Here's the basic recipe:
1 cup of Tomato Chutney
3 cups of chicken or vegetable stock
3/4 cup of washed red lentils
2 heaping tablespoons of soft goat cheese
Salt and Pepper to taste
Place chutney, stock, and lentils into a saucepan and cook on high heat until lentils have softened (about 15 to 20 minutes). Add goat cheese and stir until melted. Turn off heat. Using your hand blender blend until smooth and the consistency of runny soup. This is not a thick soup, which I prefer. If you want it thick then you will need to add more lentils. I enjoyed this with eyes closed and would highly recommend you try playing with chutneys in your soups, sandwiches, gravies, roasts for added depths of flavours. I usually finish my soups with a drizzle of white truffle, basil, or lemon oil. With this chutney base there is no need for additional assistance for yumminess.
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