Blushing she crab soup with a twist

Method

Blushing she crab soup with a twist

1) Preheat oven to 215 degrees C.

2) Halve 18 of the grape tomatoes. In a baking dish pour in 60ml olive oil. To that add banana peppers, and 1/2 of the tomatoes. Mix to coat all with oil. Sprinkle with 1/4 tsp sea salt and 1/4 tsp pepper. Bake uncovered (ideally in convection oven) until they start to brown (about 15 minutes).

3) In a pot heat 60ml olive oil and add 65g finely chopped red onion, 1/4 tsp sea salt, natural brown sugar, 1/4 tsp crushed chilli, 1/4 tsp course ground black pepper. Stir over high heat. Add the remaining whole tomatoes and continue to mix until the tomato skins start to peal (about 4 minutes).

4) Pour entire contents of this pot into a blender. To this add coriander, the roasted tomato mixture and chicken broth. Blend until fairly smooth (about 15 to 20 seconds).

5) Pour entire contents into pot, add 175ml of vegetable juice, bring almost to a boil and reduce to a simmer.

6) In a medium mixing bowl beat egg until it produces a light foam and beat in the lemon juice. To this add the remaining 175ml vegetable juice and beat again. Slowly mix in 250ml of the hot soup. Take soup off the heat and slowly mix this mixture into the soup. Add 30ml whipping cream and stir over medium heat until it starts to bubble. Remove from heat.

7) In a frying pan add 90g butter, melt butter over medium heat, add 135g of finely chopped red onion and garlic. Saute for about a minute and then add 1/2 tsp crushed chilli and 1/2 tsp coarsely ground black pepper. Continue sauteing until the onions are soft and translucent. Then add crab boil seasoning and cream sherry. Turn heat up until mixture comes to a bubble then lower to medium heat and stir until it starts thickening to almost a light syrup consistency.

8) Once it has thickened add crab base and make sure it is incorporated well. Then add 165ml whipping cream stir over medium to high heat until it starts to bubble. Then add 200g of crabmeat and mix well, once it comes to a bubble again remove from heat.

9) For each serving add 120ml of the tomato soup to bowl, to this add 165ml of the crab soup, 1 tbsp freshly grated parmesan. And 1/4 tsp of the red lump fish caviar and mix well. Float a tbsp of the crab soup in center

10) Grate some more parmesan on top. Add freshly ground black pepper, to taste, and serve.

I like to garnish with blue crab claws sauteed in butter and cream sherry and or some caviar. When in season I like to use fresh crab roe.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.