FRESH TOMATO CONSOMME
Steps:
- Gather the ingredients.
- Start by adding water to tomato sauce and giving it a good stir.
- In a food processor , blend tomatoes with basil leaves. Add egg whites and sugar and blend again until all ingredients are well mixed.
- Pour into sauce and water mixture. Stir well.
- Place into a large pan and bring to boil, whisking constantly. Simmer soup gently for 15 minutes, gradually egg whites will rise to the surface and start to form a crust. Do not disturb this: it is going to act as a filter in order to clarify the soup.
- Line a sieve with a piece of clean, unused muslin or a tea towel that has been washed in plain water. Gently ladle crust evenly into sieve. Then, slowly ladle liquid, a ladle at a time over crust. allow time for liquid to pass through crust and sieve before adding any more. Do not push sauce through!
- Return clear liquid to pan and reheat to hot, but not boiling. This soup is best served warm to hot (not boiling) as it intensifies the flavor.
- If not serving immediately, cool soup and refrigerate until required.
- Reheat soup to hot but not boiling, and divide between six hot soup bowls. Garnish with basil, if using.
Nutrition Facts : Calories 42 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, Sodium 138 mg, Sugar 5 g, Fat 0 g, ServingSize 6 servings, UnsaturatedFat 0 g
CHILLED TOMATO CONSOMMé
Categories Soup/Stew Egg Onion Tomato Appetizer Vegetarian Fennel Summer Chill Parsley Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings (about 1 quart)
Number Of Ingredients 14
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.
TOMATO BROTH
A versatile rich tomato broth that seems to lend itself to doubling or tripling. I plan to use this in the height of summer tomato madness - Costuluto Genovese is a mater I plan to use primarily for cooking. Article states, "Refrigerate for up to 3 days, or freeze in an airtight container for up to 6 months." Will be doing some of both - more freezing I suspect. From Bill Telepan, chef-owner of Telepan in New York, by way of The Washington Post.
Provided by Busters friend
Categories Vegetable
Time 1h45m
Yield 6 ounces
Number Of Ingredients 10
Steps:
- Heat the oil over medium-low heat; add the onion and garlic. Cook for several minutes until they have softened but not browned, stirring occasionally. Add the herbs, tomatoes and peppercorns; cook on low heat until the mixture becomes paste-like - use a heat diffuser &/or be careful not to scorch as mixture reduces.
- Add the broth or water; increase the heat to high and bring to a boil, then reduce the heat to medium and cook for 1 hour. The mixture should be greatly reduced. Strain through fine-mesh strainer, discarding the solids. Season with salt and pepper to taste.
TOMATO BROTH
Provided by Molly O'Neill
Categories easy, quick, appetizer, side dish
Time 15m
Yield Three cups
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a saucepan over medium heat. Bring to a boil and remove immediately. Pass through a fine mesh strainer, whisking occasionally to help the liquid pass through. The broth will keep for up to 1 week in the refrigerator. It will separate and need only be stirred. It can be frozen for up to 2 months.
Nutrition Facts : @context http, Calories 3, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 24 milligrams, Sugar 0 grams
More about "clear tomato broth recipes"
FRESH TOMATO BROTH | VEGETABLE RECIPES | JAMIE OLIVER
From jamieoliver.com
Servings 6Total Time 1 hr 50 minsCategory Light MealsCalories 361 per serving
- Start by prepping your veg: peel and roughly chop the onions and garlic, trim and roughly chop the celery and roughly chop the tomatoes.
- Add enough cold water to cover it all, pop the lid on, and bring to the boil over a high heat – about 30 minutes.
- Once boiling, reduce to a simmer over a medium heat with the lid askew and cook for 1 hour, or until the chicken is cooked through.
CLEAR TOMATO SOUP | CUISINE TECHNIQUES - GREAT CHEFS
From greatchefs.com
Estimated Reading Time 2 mins
ULTRA SATISFYING HOMEMADE VEGETABLE BROTH - INSPIRED …
From inspiredtaste.net
CLEAR SOUP RECIPE - HOW TO MAKE BASIC CLEAR BROTH SOUP …
From masalaherb.com
HOW TO MAKE A CLEAR BROTH: 2 KEY SECRETS! - THE WOKS OF …
From thewoksoflife.com
10 BEST CLEAR BROTH SOUP RECIPES | YUMMLY
From yummly.com
ROASTED TOMATO SOUP WITH BONE BROTH - A THOUSAND …
From athousandcrumbs.com
THE 10 BEST BROTH RECIPES | FOOD | THE GUARDIAN
From theguardian.com
CLEAR TOMATO BROTH RECIPE | EAT SMARTER USA
From eatsmarter.com
5/5 (1)Total Time 1 hr 20 minsServings 4Calories 117 per serving
TOMATO BROTH RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CLEAR TOMATO BROTH | RECIPE | TOMATO BROTH, TOMATO, TOMATO …
From pinterest.com
WHAT IS TOMATO BROTH? | KITCHN
From thekitchn.com
CLEAR BROTH VEGETABLE SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CLEAR BROTH SOUPS RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CLEAR TOMATO BROTH | RECIPE | TOMATO BROTH, TOMATO BROTH …
From pinterest.com
30 EASY BROTH BASED SOUPS YOU’LL LOVE - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
CLEAR TOMATO SOUP (CONSOMMé) RECIPE - FOOD NEWS
From foodnewsnews.com
CLEAR VEGETABLE BROTH RECIPE | EAT SMARTER USA
From eatsmarter.com
CLEAR TOMATO SOUP RECIPE - THERESCIPES.INFO
From therecipes.info
CLEAR TOMATO SOUP RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CONNECTICUT CLEAR-BROTH CLAM CHOWDER RECIPE - FOOD NEWS
From foodnewsnews.com
TOMATO BROTH - THE WASHINGTON POST
From washingtonpost.com
10 BEST CLEAR BROTH SOUP RECIPES | YUMMLY
From yummly.com
HOW TO MAKE CLEAR TOMATO BROTH - TRANZITCORP-DA.COM
From tranzitcorp-da.com
CLEAR TOMATO SOUP - TOMATO CONSOMMé - EMMYMADE
From emmymade.com
HOMEMADE BRODO RECIPE (ITALIAN MEAT BROTH) - CHEF BILLY PARISI
From billyparisi.com
CLEAR TOMATO SOUP WITH HERBS - PEPPER BOWL
From pepperbowl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love