ROE Caviar Pairs Beautifully with Tomatoes

Partners  Sarah Meyer Michaelson  and  Daniel Landver have produced a hit new white sturgeon caviar that is sustainably farmed by aquaculture in California. Fans of the ROE Caviar brand in food-fickle Hollywood include Courteney Cox, Kate Hudson, Tobey Maguire, Jennifer Meyer, Minka Kelly, Rachel Zoe, and Sarah Foster.

Unique food pairings with the caviar have included ROE-topped uni tostada tacos, hand-cut spaghetti chittara, and white chocolate mousse—each crafted to complement the delicate flavor of the American white sturgeon caviar. But, the most comforting, crowd-pleasing dish (that you can try at home) is the pureed tomato and red pepper soup (recipe below).

“A rich tomato soup offers a savory, umami flavor that deepens when you add ROE Caviar’s buttery white sturgeon caviar. The dollop of crème fraîche incorporates the two flavors ever so smoothly, and a swirl of ROE adds a little pop,” says Celeste Perez, director of marketing. If you’d like to try a little soup and salad combo, use the brand’s caviar-caprese for a luxurious yet low-key dinner party. Roma tomatoes should do the trick for the soup, but for the salad, you might want to use beefsteak or even heirloom depending on your palate and what’s in season.


PURÉED TOMATO AND RED PEPPER SOUP
Adapted from the New York Times (via ROE caviar)

INGREDIENTS
• 2 red bell peppers, roasted
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• ½ cup diced carrot
• ½ cup diced celery
• Salt to taste
• 4 large garlic cloves, minced
• 1 28-ounce can chopped tomatoes with juice
• ¼ cup tomato paste
• 2 sprigs fresh basil
• Pinch of cinnamon
• ½ teaspoon sugar (optional)
• 1½ quarts vegetable stock or water
• ¼ cup rice, preferably a medium-grain rice like arborio
• Freshly ground pepper

FOR GARNISH (OPTIONAL):
• Garlic croutons (toast thin slices of bread, rub with a cut clove of garlic, and cut into squares)
• Freshly grated Parmesan
• Slivered fresh basil leaves
• Spoonful of ROE caviar


PREPARATION

• Roast the peppers as directed, allow to cool in a covered bowl, then peel, seed, and dice. Set aside.

• Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.

• Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover, and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste, and adjust salt. Remove the basil sprigs.

• Using a hand blender, purée the soup, or use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, slivered basil, and/or a spoonful of ROE Caviar over the top.