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Hey there, soup lovers!
Are you in the mood for something warm and cozy? I’ve got a treat for you!
Today, I’m diving into a recipe for clear tomato soup, or as some call it, tomato consomme.
It’s light, refreshing, and so easy to make.
Plus, it’s a perfect starter for any meal!
Get ready to warm up your kitchen with this delicious dish!
| Preparation Time | 30-45 minutes |
| Cooking Time | 50-70 minutes |
| Total Time | 80-115 minutes |
| Level of Difficulty | Medium |
Ingredients
- 8 egg whites
- 2.5 kg plum tomatoes
- 2 onions
- 1 fennel bulb
- 3 cloves garlic
- 1 tablespoon olive oil
- Salt
- Pepper
- Chopped parsley
- Chopped tarragon
- Chopped basil
Step 1: Prepare the Ingredients
Begin by cracking 8 eggs into a large mixing bowl, reserving the egg whites and setting the yolks aside for another recipe.
Place the egg whites in the fridge to chill.
Next, puree 2.5 kilos of plum tomatoes in batches using a blender until smooth.
Finely chop the garlic and roughly chop 2 onions and 1 fennel bulb.
Step 2: Cook the Vegetable Base
In a large pan, heat about 1 tablespoon of clear olive oil over medium heat.
Add the chopped onions, garlic, and fennel to the pan, stirring to coat them in the oil.
Fry for about 10 minutes until the vegetables are softened and fragrant.
Add the pureed tomatoes to the pan and bring the mixture to a simmer.
Season with salt and pepper to taste.
Step 3: Simmer and Strain the Tomato Mixture
Let the tomato mixture simmer for about 20 minutes to allow it to reduce.
Remove the pan from heat and let it cool slightly.
Pass the mixture through a sieve into a smaller pan, discarding the solids left behind.
Bring the strained tomato broth to a boil, then let it cool to room temperature.
Step 4: Incorporate the Egg Whites
In a mixing bowl, whisk the chilled egg whites until frothy.
Slowly pour the frothy egg whites into the cooled tomato broth, stirring gently.
Return the broth to the heat and bring it to a simmer, stirring occasionally to help form the raft.
Once simmering, look for bubbles breaking through the raft and gently enlarge a hole with a ladle.
Cook uncovered for 15-20 minutes, skimming off any froth that forms.
Step 5: Final Strain and Chill
After simmering, line a clean sieve with a damp kitchen towel and pour the broth through it into a clean mixing bowl to filter out any remaining solids.
Chill the clear tomato soup in the fridge until ready to serve, or place it in the freezer for a quick chill.
Step 6: Serve the Soup
Serve the soup cold, optionally garnishing it with salt, pepper, diced tomatoes, and fresh herbs.
Enjoy your refreshing and clear tomato soup!
