Light Tomato Broth with Vegetables
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
4
Description
This is a version of tomato consomme served as an appetizer.
Ingredients
- Shallots - 2 heads
- Olive Oil - 4 tablespoons
- Tomatoes - 2 lbs
- Garlic - 2 cloves
- Sea Salt - 1 teaspoon
- Sugar - 1 teaspoon
- Chopped Basil Leaves - 1 teaspoon
- Chervil leaves - 1 teaspoon
- Chopped Tarragon Leaves - 1 teaspoon
- Egg whites - 4 pieces
- Black peppercorns - ¼ teaspoon
- White peppercorns - ¼ teaspoon
- Sugar Snap Peas - 1.8 oz
- Green Beans - 1.8 oz
- Green Asparagus - 20 pieces
Step by Step guide
Step 1
Finely chop the shallots. Cut the ripe tomatoes into large pieces. Slice the garlic cloves into petals. Finely chop the basil, chervil, and tarragon leaves. Trim the ends of the sugar snap peas and green beans. Break off the tender tips of the asparagus and discard the bottoms.
Step 2
In 3 tablespoons of olive oil, sauté the shallots for 3 minutes until softened, then add 3/4 of the tomatoes, garlic, salt, sugar, and herbs, stirring. Cook over medium heat for about 10 minutes, stirring occasionally, until the vegetables are slightly softened.
Step 3
Pour in 1 liter of water and bring to a boil. Simmer for about 20 minutes on low heat, skimming off any foam with a wide spoon.
Step 4
Line a colander with a large damp piece of muslin or a thin clean towel and place it over a bowl (you can use a triple-folded piece of cheesecloth).
Step 5
Strain the tomato broth, pressing down with the back of a ladle. Cool it by placing it in another bowl filled with ice water.
Step 6
Blend the remaining tomatoes with the egg whites and peppercorns in a blender.
Step 7
Transfer to a large saucepan and add the strained tomato broth.
Step 8
Slowly bring the contents of the saucepan to a boil and simmer on low heat for 20 minutes. You will see how the liquid becomes crystal clear as it heats up.
Step 9
Rinse the muslin or towel and place it back in the colander over the bowl. Slowly pour the broth into the colander - the liquid in the bowl should be perfectly clear. If not, strain the broth again. Refrigerate until serving.
Step 10
To prepare the garnishes, cut the sugar snap peas into diamonds, heat the remaining tablespoon of oil in a small skillet, and gently sauté the peas, beans, and asparagus tips for 3 minutes until they are slightly wilted. Place on a paper towel to absorb excess oil.
Step 11
Arrange the beans, peas, and asparagus in 4 wide soup plates. Pour the broth over them. Optionally, drizzle a little olive oil and serve immediately.
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