TOMATO ONION SOUP WITH BABY ARUGULA, EGGS AND HORSERADISH DRESSING

TOMATO ONION SOUP WITH BABY ARUGULA, EGGS AND HORSERADISH DRESSING image

Categories Salad Soup/Stew Egg Leafy Green Tomato Vegetable Appetizer Side Easter Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Wheat/Gluten-Free Dinner Lunch Salad Dressing Basil Spring Summer Winter Healthy

Yield 4

Number Of Ingredients 3

Ingredients

1 litre homemade tomato purée (you may use store bought as well), 2 cups filtered water 4 large yellow onions, sliced 1 clove garlic (minced), 2 tablespoons extra virgin olive oil, 1 sprig of fresh thyme, 1 sprig of fresh basil, Sea salt and pepper to taste
3/4 cup grapeseed oil, 1 whole egg (raw), 1/4 teaspoon Dijon mustard, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon raw honey ,1 teaspoon lemon juice, 1/4 teaspoon lemon zest, 1 tablespoon prepared horseradish, Sea salt and pepper to taste
1 5-ounce package baby arugula, 4 to 6 hardboiled eggs, Roasted hazelnuts for garnish

Steps:

Soup In a large pot, add the olive oil and bring to medium heat. Add the sliced onions and turn the heat down to low and cook them for 40 to 60 minutes. You want them to just begin to caramelize. They should still be yellow in colour but you should be able to see a little bit a brown caramel colour on some of the onion. Add in the garlic and cook for another 2 to 3 minutes. Add in the tomato purée, water, basil, thyme, sea salt, pepper and bring to a simmer. Once its reached a simmer turn the heat off and let the pot sit on the burner, while you prepare the rest of the recipe. Horseradish Dressing I like to use a food processor to make this type of dressing, but you could also use a blender or an immersion hand blender. Essentially, you are making a mayonnaise first, so you need some type of device to make it work. Add the whole egg, Dijon mustard, raw honey, apple cider vinegar to your food processor. Measure out your oil and have it ready to pour. Start the food processor and very gradually start to trickle in the oil. The mixture will be rather fluid right up until the end. You'll even hear the difference as the food processor is running. Once you've poured all your oil in, the mixture should have thickened and you can turn off the food processor. Remove the mayonnaise into a medium sized bowl and add in the lemon juice and zest, horseradish and finally season with salt and pepper to taste. Stir it all together and your creamy dressing is ready to use. Toppings/Assembly In this recipe I chose to do the soup and salad all in one, but you could also plate the baby arugula separately from the soup. Pour the hot tomato onion soup in a bowl and add a generous handful of the baby arugula on top of the soup, add the egg, sprinkle with some chopped roasted hazelnuts and drizzle with the horseradish dressing. Serve immediately and enjoy!