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.
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FLUPPY
[email protected]This consommé is a bit bland for my taste. I would add some more salt and pepper next time.
Shawaiz Imran
[email protected]This consommé is a great base for a variety of other dishes. I've used it to make gazpacho and tomato soup.
Jennifer Schwebach
[email protected]I added a bit of spice to this consommé with some cayenne pepper. It was delicious!
Michael Mwalukasa
[email protected]This consommé is a great way to use up leftover tomatoes.
Abdul hoq Miha
[email protected]I've never made consommé before, but this recipe was easy to follow and the results were delicious.
MD Ibraheem Khan
[email protected]This consommé is a great way to get your kids to eat their vegetables. My kids love it!
Justin LaChapelle
[email protected]I made this consommé for a potluck and it was a huge hit. Everyone loved it!
Fareda Walled
[email protected]This consommé is a bit time-consuming to make, but it's worth it. The flavors are amazing.
Laone Molemoeng
[email protected]I'm not a huge fan of tomatoes, but I actually really enjoyed this consommé. The basil and cucumber really balance out the tomato flavor.
Ataa Amponsah
[email protected]This consommé is a great way to cool down on a hot day. It's also very healthy and refreshing.
Nathaline Dominguez
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a really flavorful dish.
Ali Haji
[email protected]This consommé is the perfect way to use up summer tomatoes. It's so simple to make and the results are delicious.
Asifur Rahaman
[email protected]I made this consommé for a dinner party and everyone loved it. It's such a light and refreshing dish, and it's perfect for a hot summer day.
Hamid Yorou
[email protected]This was my first time making consommé, and it turned out great! I was a little worried that it would be too bland, but it was actually very flavorful. The tomatoes and basil really shine through.
Abed Mmm
[email protected]I've made this consommé several times now, and it's always a hit. It's so easy to make and the results are always delicious. I love the way the flavors of the tomatoes and basil come together. It's the perfect summer soup.
Ncobile Ngwedze
[email protected]This consommé was a delightful and refreshing summer dish. The flavors of the tomatoes, basil, and cucumber were perfectly balanced, and the consommé had a lovely light and delicate texture. I would definitely recommend this recipe to anyone looking