Clear Tomato Soup Food

CLEAR TOMATO SOUP

Steps:

• In a large dutch oven, heat the oil on medium heat. Add the fennel, onions, and garlic. Cook for 10 minutes or until the vegetables are soft and translucent.
• Into a blender add the tomato quarters and blend until smooth.
• Add salt to the fennel and onion mixture. Stir well and add the tomato puree. Bring up to a boil and simmer for 15-20 minutes.
• Into a fine-meshed strainer resting in a large bowl, add the cooked soup and strain out the vegetables. Gently press to get every last drop of broth. .
• Cool the broth to room temperature and then refrigerate until cool.
• In a medium-sized bowl, add 4 egg whites, parsley, tarragon, basil and ice. Whisk until frothy.
• Pour the cooled broth into a saucepan. Add the whisked egg whites. Bring the soup and egg mixture slowly to boil.
• Use a spoon to create an opening in the egg white raft to allow the broth to bubble through. Reduce heat to a bare simmer. Cook for 20 minutes.
• Line a mesh strainer with a double layer of paper towels. Ladle the soup into the strainer to separate the solids from the consommé. Serve warm or cold.

CLEAR TOMATO SOUP WITH HERB CREPES

Steps:

• In a blender, combine the flour, milk, water, egg, egg white, and salt and blend until smooth. Pour into a measuring cup with a lip and stir in the herbs. Cover and leave to rest for 10 minutes. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons of the clarified butter. Pour about 1/4 cup of the crepe batter into the pan and tilt it in all directions so that it forms a thin coating, then quickly pour out any excess. Cook until the bottom of the crepe is lightly browned, lifting up the edges to check, then flip over and cook for 15 to 20 seconds more. Remove from the pan, add little more butter, and make the next crepe the same way. Continue until you have used all the batter. Pile the crepes up, roll them into a tube, and thinly slice them crosswise into a julienne. Set aside until ready to serve.
• In a food processor fitted with the metal blade, puree the tomatoes for 3 to 4 minutes, pulsing on and off and scraping down the sides of the bowl as necessary untilt he puree is very smooth and watery. Pour the puree into a large saucepan, add the egg whites and the salt and whisk together. Slowly bring the liquid to a boil over medium-high heat, whisking constantly so that the liquid doesn't stick to the bottom of the pot. When the liquid comes to a boil, reduce the heat to very low, so that it just barely simmers, and allow to cook completely undisturbed for 5 minutes.
• Line a sieve with a double-thickness of slightly dampened cheesecloth. Without disturbing the crust of egg white which has formed, slowly pour the soup through the sieve into a clean pan (all the skin and impurities will be left behind, with the egg whites, in the sieve). Drain in the sieve for 15 minutes, then gently reheat just before serving.
• Add pepper to taste and serve in warmed bowls, each one garnished with a little jumbe of the slivered herb crepes.

CLEAR TOMATO-BASIL SOUP

Steps:

• Chop the tomatoes (large dice) and rough chop the basil; place all the ingredients into a blender, in batches, and process only a few seconds so that you get a coarse chop, not a pulp.
• Taste and adjust seasonings.
• Place all the ingredients into a cheesecloth bag that you fashion, and suspend over a bowl for 6 hours or overnight; discard the first few red drops, then the liquid will be clear. Do not squeeze the bag or you will color the liquid.
• Spoon into individual serving bowls and garnish as desired.

CREAM OF TOMATO SOUP

Steps:

• Saute chopped fresh herbs in butter; add 1 jar pasta sauce, 2 cups water, 1/2 cup heavy cream and a pinch of nutmeg; simmer for 5 minutes.

CLEAR TOMATO SOUP

Steps:

• Put all the ingredients in a saucepan and cook on medium heat.
• Let it cook to thicken up a little and for the flavors to mature.
• Serve with cheesebread or Croutons.
• I make my cheesebread by taking a slice of white bread with a little mayo, and a thin slice of mozarella or cheddar cheese put under the broiler.
• I make my croutons by cutting day old white bread into squares, sticking it on a cooking sheet at 350 degrees until hard. Then put into a bowl with melted butter and dry basil and oregano. Voila!

CHILLED TOMATO CONSOMMé

Steps:

• Cut fronds from fennel stalks and reserve. Cut whole fennel (with stalks) in half lengthwise and core. Separate layers, reserving 3 or 4 tender inner pieces, and coarsely chop remaining fennel, including stalks.
• Cook onions, garlic, and chopped fennel in oil in a 5- to 6-quart heavy pot over moderate heat, stirring frequently, until softened, 10 to 12 minutes. Stir in puréed tomato, 1 teaspoon sea salt, and 1/2 teaspoon pepper and simmer, uncovered, stirring occasionally, 20 minutes.
• Pour tomato mixture through a fine-mesh sieve into a 4-quart saucepan, pressing hard on solids and then discarding them, and bring tomato broth to a full boil.
• Whisk together egg whites, herbs, ice, remaining 1/2 teaspoon sea salt, and remaining 1/2 teaspoon pepper in a bowl until frothy, then quickly pour into boiling broth, whisking vigorously 2 or 3 times. (Egg mixture will rise to surface and form a "raft.") When broth returns to a simmer, find a place where bubbles break through raft and gently enlarge hole to the size of a ladle. Cook broth at a bare simmer, uncovered, without stirring (keep raft opening clear by gently spooning out any froth), until broth is clear, 15 to 20 minutes.
• Remove saucepan from heat and, disturbing raft as little as possible, carefully ladle out consommé through opening in raft, tilting saucepan as necessary, and transfer to cleaned fine-mesh sieve lined with a double layer of dampened paper towels set over a bowl or large glass measure. Discard raft. Chill consommé, uncovered, until cold, about 1 1/2 hours.
• Just before serving, season consommé with salt. Slice reserved tender fennel into thin slivers and toss with fennel fronds, pear tomatoes, and vinegar. Divide consommé and tomato salad among chilled bowls.