Tomato Consommé
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 25 ml sunflower oil
- 25 ml olive oil
- 3 onion (s), red, finely diced
- 3 cloves garlic, finely chopped
- 4 teaspoons honey
- 200 ml white wine, semi-dry
- 500 ml tomato juice
- 1 kg cherry tomato (s), quartered
- 2 cans tomato (s), chunky, 400 g each
- 100 ml water
- 2 teaspoons basil, rubbed
- 2 teaspoons marjoram, rubbed
- salt and pepper
- 1 teaspoon sugar
- 6 egg whites
- 3 cl orange liqueur
- 2 cherry tomato (s), for decoration
- 1 sprig coriander, for decoration
Print Recipe
Pin Recipe Instructions
- Heat the oil in a large saucepan, fry the onions and garlic until translucent, then glaze with the honey for about two minutes. Deglaze with the white wine and reduce over high heat for about three minutes.
- Gradually add the tomato juice, the quartered cherry tomatoes and the canned tomatoes, pour in the water and bring everything to the boil. Season with basil, marjoram, pepper and salt and carefully add sugar to taste. Bring to the boil again, then reduce the heat and let it simmer for ten minutes in an open saucepan over medium heat.
- Then cover and simmer on a low flame for 60 minutes.
- Let cool a little, strain through a cotton cloth and finally squeeze out vigorously.
- Let the concentrate cool completely, stir in the egg white and bring to the boil while stirring constantly. Immediately reduce the temperature and stir for another two minutes. Let it steep for another two minutes and skim off any foam that may develop with a slotted spoon.
- Strain the liquid one more time through a cotton cloth. Do not express this time to avoid undesired reddening. Reduce the tomato consommé a little more on the stove and refine with the orange liqueur.
- Fill the consommé into portion bowls and decorate each with a tomato slice and a coriander leaf.
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