Esther Hugenholtz (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
estherhugenholtz) wrote2010-02-14 09:50 am
estherhugenholtz) wrote2010-02-14 09:50 am
Creamy Tomato Consommé with Ginger and Lemon
I tasted this delicious soup in a fine Spanish-French restaurant ran by a disciple of Paul Bocuse. I was so impressed with the recipe that I tried to copy it at home. This silky smooth yet fresh soup is truly delightful and well worth the effort.
Ingredients: (serves 4)
- 12 tomatoes (or use judgement)
- 5 cm. of fresh ginger root
- freshly squeezed juice from 1 or 2 lemons
- a few large dollops of cooking cream
- salt and pepper
- (vegetarian) stockcube or tablespoon of Osem* powder
Instructions:
The trick to this soup is patiently crafting the consommé. In order to do this, bring a pan of water to the boil and score each tomato, drop in boiling water for half a minute or so. Drain and remove skin and seeds until you are left with the firm flesh only. (This will leave you with considerably less tomato but with a far purer product). Meanwhile, bring another pan with water to the boil. Peel fresh ginger root and cut into large slices. Allow ginger root to steep in boiling water for about 15 minutes. Remove from water. Add stockcube.
Add the remainders of the tomatoes and allow to boil to a pulp (one can also use a blender). Then, sift through a sieve (or better yet: a cheesecloth) in order to trap the last remaining impurities and keep the sieved consommé.
Finally, add the lemon juice to flavor (slightly fresh and acidic but not too much).
Just before serving, add the cream until you get a fresh-tasting, creamy soup. Turn off the flame. Then, very briefly, pureé the soup once more so it turns frothy and rich (though be careful not to curdle it!) and serve immediately.
*Osem powder or soupmix is an Israeli product (kosher/parve) and an easy way to make vegetarian soup stock.
Ingredients: (serves 4)
- 12 tomatoes (or use judgement)
- 5 cm. of fresh ginger root
- freshly squeezed juice from 1 or 2 lemons
- a few large dollops of cooking cream
- salt and pepper
- (vegetarian) stockcube or tablespoon of Osem* powder
Instructions:
The trick to this soup is patiently crafting the consommé. In order to do this, bring a pan of water to the boil and score each tomato, drop in boiling water for half a minute or so. Drain and remove skin and seeds until you are left with the firm flesh only. (This will leave you with considerably less tomato but with a far purer product). Meanwhile, bring another pan with water to the boil. Peel fresh ginger root and cut into large slices. Allow ginger root to steep in boiling water for about 15 minutes. Remove from water. Add stockcube.
Add the remainders of the tomatoes and allow to boil to a pulp (one can also use a blender). Then, sift through a sieve (or better yet: a cheesecloth) in order to trap the last remaining impurities and keep the sieved consommé.
Finally, add the lemon juice to flavor (slightly fresh and acidic but not too much).
Just before serving, add the cream until you get a fresh-tasting, creamy soup. Turn off the flame. Then, very briefly, pureé the soup once more so it turns frothy and rich (though be careful not to curdle it!) and serve immediately.
*Osem powder or soupmix is an Israeli product (kosher/parve) and an easy way to make vegetarian soup stock.