Tomato Soup with Dungeness crab

Bring a medium pot of water up to a boil. The pot should be big enough to hold all the whole tomatoes.

Using a knife, make an x shaped cut in each tomato bottom. This will help remove the tomato skin.

To each of the tops of the tomato, cut out the core.

Place the tomatoes into the boiling water for about 25 seconds. You should begin to see the skin separate from the flesh.

Remove the tomatoes, and run under cold water.

Peel the tomatoes starting from the x on the bottom.

Cut the tomatoes in half, then remove the seeds.

Dice the tomatoes into 1/2" thickness.

In a heavy bottomed pan, cook the onions on medium-low heat with a pinch of salt for about 15 minutes. Stir occasionally to prevent burning. A little bit of color (browning) is ok.

Add in the smashed garlic and tomato paste, stir around, and cook for about 2 minutes, or until you can smell the garlic aroma.

Add to the pot the diced tomatoes, crushed tomatoes, cheese rind, and a pinch of salt. Stir and cook for about 5 minutes.

Add in the stock or water, bay leaf, and bring up to a boil. Reduce to a simmer, cover and let cook for 20 minutes.

Remove the bay leaf, taste the soup, and add additional salt and pepper as desired.

In batches, blend the soup mixture in a powerful blender until smooth (vitamin would be great). Add soup back into the pot, and add in heavy cream. Taste and adjust seasoning again.

Warm soup bowls to remove the chill. (You can do so by placing in a 200 degree oven for 5 minutes).

Ladle about 8 oz of soup into each bowl.

Using your fingers or tongs, pinch about 2 tablespoons of crab meat and place it gently into the center of the soup.

Garnish with flakey sea salt on top of the crab meat, then finish with chives.

Serve immediately, and enjoy!