Dylan Moore, chef of Deluxe, Delite, Deluxe Burger and the proud owner of the Little Orange Rocket, the new Deluxe streetmobile, sat down with us last week to discuss his growing empire of restaurants, his fetish for fish sauce and tacos and how he managed to fuck up fish for Josh and Jen Wolkon, owners of Vesta Dipping Grill and Steuben's, an incident that still makes him blush.
When we talked with Moore, it was over lunch at Deluxe Burger, whose menu includes, among other things, a fantastic tomato and basil soup, the recipe of which Moore shares after the jump. "I came up with this recipe a couple years ago at Deluxe, while we were talking about having Campbell's tomato soup as kids with grilled cheese," says Moore. "I decided to come with my own updated fresh tomato soup, and serve it with a smoked cheddar grilled cheese on brioche."
Cream of tomato soup
1 carrot, diced 1 stalk celery, diced 1/2 yellow onion, peeled and diced 1 whole garlic clove, peeled and smashed 2 tablespoons extra virgin olive oil 1/4 cup dry white wine 1 28-ounce can of whole tomatoes A few leaves each of fresh thyme and rosemary, chopped fine 1 teaspoon kosher salt 1/2 teaspoon fresh ground pepper 1 cup heavy whipping cream Garnish: Six fresh basil leaves, julienned
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1. Saute carrot, celery, onion, carrot and garlic with olive oil until caramelized. 2. Deglaze with wine. 3. Cool mixture and combine with tomatoes, salt, pepper, thyme and rosemary in a blender and puree. 4. Stir in cream, reheat and garnish with fresh basil