Chunky Tomato Soup with Blood Sausage
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 384
- Total Fat
- 23
- Saturated Fat
- 9
- Carbohydrates
- 35
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 10
- Cholesterol
- 61
- Sodium
- 571
- Total: 1 hr 50 min (includes cooling time)
- Active: 1 hr 10 min
Ingredients
Extra-virgin olive oil, for cooking
2 onions, diced
Kosher salt and freshly ground black pepper
3 cloves garlic, sliced
2 carrots, peeled, halved and sliced into half-moons
1 rib celery, thinly sliced
1/2 to 1 teaspoon crushed red pepper flakes
One 14.5-ounce can fire-roasted diced tomatoes
8 ounces blood sausage
2 scallions, thinly sliced
Tombstone Crackers, recipe follows
Tombstone Crackers:
1 1/2 cups all-purpose flour
2 teaspoons fresh thyme
1 teaspoon freshly ground black pepper
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
3 tablespoons unsalted butter, melted
1/2 cup cold water
Directions
- Heat 2 tablespoons oil in a Dutch oven over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring, for 1 minute, then add the garlic. Cook, stirring occasionally, until tender, about 5 minutes. Add the carrots, celery, pepper flakes and 1/2 teaspoon salt. Cook, stirring often, for 2 minutes.
- Add the tomatoes, 3 cans of cold water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to a simmer and cook until the flavors develop, at least 20 minutes. Adjust for seasoning, if necessary.
- Meanwhile, cut the blood sausage into 1/2-inch rounds. Heat a small amount of oil in a nonstick skillet and add the blood sausage slices in small batches. Cook until the blood sausage is crispy and browned and has a deep flavor, 3 to 4 minutes per side. Set aside to drain on a rack or on paper towels. Repeat until all the blood sausage is cooked.
- Serve the soup hot in bowls with the blood sausage and scallions on top. Serve with Tombstone Crackers.
Tombstone Crackers:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Pulse the flour, thyme, pepper, baking powder, salt and sugar in a food processor until thoroughly mixed. Add the melted butter and pulse 5 to 6 times.
- Add the water and pulse just until the dough starts to stick together (about 10 seconds). Remove the dough, press together gently with your hands to form a single square mass, and cut into four squares. Let the dough rest for about 10 minutes at room temperature.
- Roll out each individual piece of dough on a lightly-floured surface into a rectangle as thin as you can possibly get it. If the dough starts to shrink up, let it rest a little longer. Cut the rectangle in half lengthwise. Cut each half into 2-inch-wide pieces. Place the pieces on the baking sheet.
- Bake, checking periodically to make sure the crackers aren't getting too brown, for 4 to 5 minutes, then flip each cracker piece and bake another 4 to 5 minutes. Let cool on the baking sheet to get crispy.