Roasted Vegetable Soup with Anchovy Toasts

Name: Roasted Vegetable Soup with Anchovy Toasts (Crema de Hortalizas Asadas con Anchoas)
Cuisine: Spanish
Ingredients: 3 medium-size ripe tomatoes, cut in half; 6 medium-size ripe fleshy red bell peppers, cored, seeded, and cut in half lengthwise; 8 large garlic cloves, peeled, plus 2 garlic cloves crushed with a garlic press; 8 large garlic cloves, peeled, plus 2 garlic cloves crushed with a garlic press; 3 cups hot chicken stock or broth, or more if needed; 3 cups hot chicken stock or broth, or more if needed; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; 6 tablespoons fragrant extra-virgin olive oil; 8 large garlic cloves, peeled, plus 2 garlic cloves crushed with a garlic press; 1 small red onion, cut into thick wedges; 1 medium-size eggplant, pricked in several places with the tip of a knife; 1 teaspoon best-quality red wine vinegar or sherry vinegar, preferably aged, or more to taste; 1 teaspoon best-quality red wine vinegar or sherry vinegar, preferably aged, or more to taste; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; 6 best-quality oil-packed anchovy fillets, drained; 6 best-quality oil-packed anchovy fillets, drained; 1 large pinch of sugar, or more to taste; 12 slices (½ inch thick) from a dense, skinny baguette; ¼ cup slivered pitted black olives, such as niçoise or cured green olives; 2 to 3 tablespoons minced fresh flat-leaf parsley; ¼ cup slivered pitted black olives, such as niçoise or cured green olives; ¼ cup slivered pitted black olives, such as niçoise or cured green olives

Crema de Hortalizas Asadas con Anchoas

Preparation info

Serves
6

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

In this recipe, from Barcelona chef Xavier Franco, roasted vegetables are blended into a delicious cream and eaten warm or at room temperature with a garnish of slivered olives and garlicky anchovy toasts. Spanish red peppers and even onions have an almost candied sweetness not found in their American counterparts. To approximate the flavor, I add a bit of sugar and vinegar to the soup, not for a sweet-sour effect but to heighten the taste.

Ingredients

Europe
Spain
Barcelona
Mediterranean
Gluten-free
Soup

Ingredients

Method