After 20 years in professional kitchens, Chef Nevin Irvin knows how to make a mouthwatering meal. Today, you can find him in the TA corporate kitchen cooking up delicious food to serve up at Country Pride and Iron Skillet locations across the nation.
From creating and testing new menu items to fine-tuning your favorites, there's always a lot going on in Chef Nevin's kitchen! And today he's causing quite a stir with a Classic Tomato Soup recipe.
Chef Nevin's Classic Tomato Soup
- 1/4 Cup Diced Salted Pork
- 1 Small Onion, Diced
- 1 Carrot, Diced
- 1 Celery Stalk, Diced
- 2 Tbsp. Flour
- 32 oz Vegetable or Chicken Broth
- 28 oz Can Peeled Whole Tomatoes
- 28 oz Can Tomato Puree
- 1 Bay Leaf
- Pinch Oregano (Optional)
- 1/4 tsp. Thyme, Dried
- 4 Peppercorns, Crushed
- 1 Pint Heavy Cream (Optional)
- Basil Chiffonade As Needed
In a stock pot, cook the salted pork on medium heat to allow fat to liquefy.
Add diced onion, celery and carrots.
Sweat until onions become translucent and carrots are soft.
Add flour and whisk to coat vegetables. Allow flour to cook for 1-2 minutes.
Add broth and whisk. Turn heat to medium-high and bring to a boil.
Add tomatoes. Place spices in a coffee filter and seal with cooking twine making a sachet. Add spices.
Bring back to a boil and reduce to simmer.
Simmer for approximately an hour.
For creamy tomato soup, temper cream and whisk into tomato soup. Allow to cook for 2 minutes.
When satisfied with the consistency of the soup, it is ready to serve. Salt and pepper to taste and top with basil.
Not full yet? We're serving up Chef Nevin's creations at Country Pride and Iron Skillet locations across the country.