Dudefood Tuesday: Devilish Dude soup

Spicy tomato soup with beer | insimoneskitchen.com
Last week I had to skip my favorite part of the week, DudeFood Tuesday, because this dude was ill.
And everybody knows: when dudes are ill, they are really very, very, very sick!
The Misses said that my illness wasn’t that much, ‘Just some flu and a small laryngitis. Nothing special.’
Nothing special? Nothing special???! The thing I was coping with was a severe flu and a laryn ‘whatever’ with a capital ‘L’ ! The misses still doesn’t know why sickness works different with men  and women. Let me explain it one more time:When women are ill that’s inconvenient. True. They do have some flu and have to cough every now and then. Just take some aspirin and presto.
But when men have the flu, that’s something else entirely. It is genetically determined that when a man has the flu, he is really very ill. They are in dire need of comforting and they are even dying when they have the flu. When they have that laryn thingie in the throat they can’t talk anymore and even swallowing is a feat of strength. On top of that they sometimes even have fever! Needless to say that men are much more sick than women when they have  the flu.

And what do you eat when you are that deadly ill? Soup of course. So here I give you my recipe for the soup that saved my life last week during that severe and traumatizing period of illness. It’s a tomatosoup with a devious twist.

Spicy tomato soup  | insimoneskitchen.com

Devilish Dude Soup

Yield: 2-3

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15 min

A devilish delicious and spicy soup

Ingredients:

  • 4 big tomatoes, sliced or diced
  • 1 sweet pepper, deseeded and sliced
  • 1 big onion, finely sliced
  • 150gr bacon diced
  • 1 bottle of Duvel beer (or other strong beer)
  • 1 red chili, finely sliced (deseeded)
  • 1tbsp mustard
  • ½ l chickenstock
  • ½ l vegetablestock
  • Pepper
  • Salt
  • 2 tbsp cream
  • Parsley
  • Tobasco

Directions:

  1. Glaze onion, tomato and sweet pepper together in a frying pan with some butter or oil
  2. Add half a bottle of beer anlet it simmer for a couple of minutes. Pour the remaining beer in a big glass and drkthis during the cooking
  3. Add a little of the combined stock and the mustard and blend wit a stickblender until smooth.
  4. Pour the smooth soup in a bigger pan suitable for making soup and bring to a boiling point again. In the mean time fry the diced bacon until crispy.
    Then drain it on some paper kitchentowel
  5. Wanneer the thick soup base is boiling add combined stock until the soup has the consistency of your choice
  6. Bring to a boil again and then let it simmer for about five minutes. Add salt and pepper to taste.
  7. Pour the soup in deep plates or bowls and finish off with some cream, tobasco and parsley.

Tom Gerrets

Since recently promoted to sales manager at Simone's Kitchen, he is still working towards his ultimate goal; to become a celebrated hobby chef.. ;) After a few enervating cooking courses he became really interested in preparing dishes. His sometimes cynical outlook on the world and the actualities at least do not leave a bitter taste in his dishes. With Carpe Diem as his life motto Tom is thé Bourgondiër pur sang on this culinary blog and the inventer of the Dudefood Kitchen.

2 comments

  1. Very flavourful. Beer, bacon & chilli, the holy trinity! 😉

    Cheers,

    Rosa

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