Tomato, Chilli and Debrecziner Sausage Soup
This is a really hot and very simple to make tomato soup with lots of texture. Add chillies to taste but if you like it hot 3 Scotch Bonnets do the trick. I also add 3 sliced generic chillies as a warning to anyone that is about to eat it that it's hot.
This is a really hot and very simple to make tomato soup with lots of texture. Add chillies to taste but if you like it hot 3 Scotch Bonnets do the trick. I also add 3 sliced generic chillies as a warning to anyone that is about to eat it that it's hot.
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 large onion
- 3 cups chicken stock
- 3 cloves of garlic
- 2 tins chopped tomatoes
- 3 scotch bonnet chillies
- 1 crushed bay leaf
- 3 debrecziner sausages if you cant find these any thin and spicy ready to eat sausage w
- sugar to taste; 2 tablespoons is normally plenty.
- Carbohydrate 19.1838750107427 g
- Cholesterol 10.8000000091298 mg
- Fat 11.2560000036519 g
- Fiber 1.14375001788139 g
- Protein 10.115625007669 g
- Saturated Fat 2.11756500097689 g
- Serving Size 1 1 Serving (496g)
- Sodium 558.230500435187 mg
- Sugar 18.0401249928613 g
- Trans Fat 0.541252500255634 g
- Calories 218 calories
Step-by-step
- Whizz everything apart from the sausage in a food processor until you get a consistency you like.
- Cut the sausage and generic chillies into slices then heat it all in a pan until piping hot.
- All done.
Treating hot peppers as mere aromatics instead of active structural components ruins the heat distribution in pepper-heavy broths. Whole Scotch bonnets release capsaicin unevenly, creating localized pockets of extreme heat while leaving the surrounding liquid mild. Pureeing the chillies directly into the base liquid ensures uniform distribution of capsaicin molecules throughout the fats and water content of the crushed tomatoes and chicken stock.
Process the onion, garlic, canned tomatoes, chicken stock, bay leaf, and Scotch bonnets in a food processor until the mixture reaches a semi-smooth consistency, leaving microscopic vegetable particulates to suspend naturally in the stock. Transfer this liquid to a pan and add sliced Debrecziner sausages, simmering the contents until the temperature reaches 165 degrees Fahrenheit internally. Debrecziner sausages contain specific proportions of paprika and garlic; substituting them with standard fresh pork sausages requires adding one teaspoon of smoked paprika and half a teaspoon of garlic powder to compensate for the missing cured flavor profile.
