This recipe for tomato soup uses a magical method of clarifying soup using egg whites.
Clear Tomato Soup
This recipe for tomato soup uses a magical method of clarifying soup using egg whites.
Equipment
- dutch oven
- saucepan
- fine-meshed strainer
- paper towels
Ingredients
- 1 fennel medium bulb, coarsely chopped
- 2 onions medium , coarsely chopped
- 2 garlic cloves, coarsely chopped
- 5 lbs. plum tomatoes ~10-12 quartered
- 2 tbsp. oil
- 1½ tsp. Kosher salt
- 1 tsp. black pepper
- 8 egg whites
- 1/2 C. crushed ice
- 1/4 C. fresh flat-leaf parsley chopped
- 2 tbsp. fresh basil finely shredded
- 1 tbsp. fresh tarragon chopped
Instructions
- 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.
Notes
In the recipe video I made a half batch.
This recipe was adapted from Epicurious.
Nutrition
Calories: 262kcalCarbohydrates: 36gProtein: 15gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 890mgPotassium: 2002mgFiber: 11gSugar: 18gVitamin A: 6600IUVitamin C: 112mgCalcium: 187mgIron: 5mg
Tried this recipe?Let us know how it was!
I served this with a quenelle of sundried tomato sorbet.
Delicious and surprising.
Next time I might a bit of chilli to the soup.
too much time to make and it cost about $25.00 and yields 2 qts. of
broth soup, a lot of waste tomato pulp onions and fennel, never again.