1 small tomato, peeled, seeded, cut in 1/4
inch dice
1 tbsp chiffonaded basil or chopped
tarragon leaves.
Method :
In a food
processor or blender, combine the tomatoes, tomato juice, celery, leeks,
parsley, cloves, garlic, bay leaf, tomato paste, thyme and coriander
seeds. Puree thoroughly. Pour the
pureed mixture into a large nonreactive pot. Warm the vegetable stock
and add it to the puree. Bring to a boil, then simmer, covered, on low
heat for 12-15 minutes. Turn off the heat and allow the soup to cool for
30 minutes.
Add the
eggshells and whites to a large stainless steel bowl. Crush the
eggshells and beat the egg whites just enough to break them down. Slowly
pour small amounts of the shells and whites into the warm soup, whisking
continually to prevent the eggs from cooking. Place the pot
over medium-high heat and continue to whisk as it comes to a boil. When
the soup reaches a boil, stop whisking and simmer, uncovered, for 5-10
minutes. Stir periodically so that the eggshells have contact with the
soup.
As a white
foam rises to the surface, ladle it into a cheesecloth-lined strainer or
a large coffee filter. After all or most of the foam has been removed,
strain the hot soup through the foam into a clean bowl. Season to taste
with the cayenne and salt. Pour into individual serving bowls and
garnish with the chopped tomato and herbs. Serve hot.
Serves 3-4
This might look intimidating at first
glance, but it is actually quite easy and a lot of fun to make. Serve it
over Pea and Corn Pancakes along with its garnish for a delightful first
course. For an interesting flavor, try 1 tbsp pepper vodka stirred into
each serving. This consommé can also be used as a soup stock or braising
liquid. Prepare it and refrigerate for up to 1 week or freeze for up to
6 months.
