Western Cruisine

Vegetarian hot and sour soup Time: 30mins Difficulty: Mid Serving Size: 4 to 5 servings.	Description This vegetarian-friendly soup is full of contrasts in flavour and texture; juicy, soft pineapple chunks, crunchy celery slices and mung bean sprouts, tart fresh tomato, fragrant basil leaves and a generous and pungent hit of fried garlic - and more. It can be made several days in advance if stored in a tightly covered container in the refrigerator
Ingredients
3 medium ripe tomatoes 22 ml (1 1/2 tbsp) peanut oil or canola oil 2 medium cloves garlic, minced 1 l (4 cups) water 250 ml (1 cup) chopped onion 2 stalks celery, sliced thin diagonally 5 ml (1 tsp) salt (or to taste) 1 can (540 ml/19 oz) pineapple chunks (packed in juice) About 20 large fresh basil leaves, coarsely chopped 500 ml (2 cups) very fresh crisp mung bean sprouts
Preparation
Bring a saucepan of water to a boil, then reduce heat to a simmer. Core tomatoes and drop them into the water, leaving them in for a slow count of 10 (if they are soft) or 20 (if they're firm). Remove tomatoes from water with a slotted spoon and rinse under cold running water, pulling off their skins in the process. Cut tomatoes in half, squeeze out and discard seeds, and chop pulp into 2.5-cm (1-inch) chunks. Place a small frying pan over medium heat for 30 seconds, then add oil and swirl to coat pan. Reduce heat to low and add garlic. Saute very briefly - for a minute or less - until garlic turns golden, but not so long that it turns brown. In a Dutch oven or soup pot, combine water, onion, celery, salt and sauteed garlic and bring to a boil. Reduce heat to medium-low, cover and simmer for 5 minutes. Add chopped tomatoes and pineapple chunks (include all their juice). Bring to a boil again, cover and reduce heat to low. Simmer for 15 minutes. Just before serving, add basil and bean sprouts. Serve hot.
Instructions
Bring a saucepan of water to a boil, then reduce heat to a simmer. Core tomatoes and drop them into the water, leaving them in for a slow count of 10 (if they are soft) or 20 (if they're firm). Remove tomatoes from water with a slotted spoon and rinse under cold running water, pulling off their skins in the process. Cut tomatoes in half, squeeze out and discard seeds, and chop pulp into 2.5-cm (1-inch) chunks. Place a small frying pan over medium heat for 30 seconds, then add oil and swirl to coat pan. Reduce heat to low and add garlic. Saute very briefly - for a minute or less - until garlic turns golden, but not so long that it turns brown. In a Dutch oven or soup pot, combine water, onion, celery, salt and sauteed garlic and bring to a boil. Reduce heat to medium-low, cover and simmer for 5 minutes. Add chopped tomatoes and pineapple chunks (include all their juice). Bring to a boil again, cover and reduce heat to low. Simmer for 15 minutes. Just before serving, add basil and bean sprouts. Serve hot.