Tomato Consommé Recipe

Tomato Consomme Recipes

Ingredients :

1 pound tomatoes, peeled, seeded and quartered

3 cups tomato juice or vegetable juice cocktail

3/4 cup chopped celery

3/4 cup chopped leeks

1/2 cup chopped fresh parsley

2 whole cloves

1 garlic clove

1/2 bay leaf

1.5 tbsp tomato paste

1 tsp dried thyme

1 tsp coriander seeds

2 cups vegetable stock

6 egg whites with their shells



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.

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