Tomato consommé, a classic!

Tomato consommé

 

Last Christmas, my father gave me a cookbook called “Das Kochbuch der vergessenen Genüsse”, “the cookbook of forgotten tastes”. The title already made me curious and the book provides some nice inspiration for alternative recipes. While I don´t agree that a tomato soup or the tomato itself belongs to the category of “forgotten tastes”, it is true that the tomato consommé is probably quite classy and a little bit old fashion. Perhaps one would not necessarily think of it, when planning a menu for the launch of FoodFamily. Well, I thought it would be a good idea!

Tomato consommé ingredients

I remember looking over my mother´s shoulder, once she cooked a tomato consommé, but I have never done it myself. The challenge is to clarifiy the soup, to make it to a real consommé, and I was wondering how complex this will be. As mentioned in our introduction, our father really enjoys cooking soups. You need a lot of patience in order to achieve a good and intense result. He does not mind at all to spend hours or even days in the kitchen until he has a perfect bouillon. (Note to ourselfes: Ask him to write a guest blog about how to make the perfect soup).

Good news are: For the tomato consommé you do not need to spend days in the kitchen. Bad news: It does take some time!

Our second FoodFamily launch menu was supposed to be a bit more complex compared to the first menu, but we also wanted to avoid any bad surprises to guarantee a good result. That´s why we chose plain, but nifty dishes. We served pan-fried prawns with the consommé, which was a  really nice match.

Preparation tomato consommé

Pass the soup through a cloth

 

How to make a classic tomato consommé with pan-fried prawns*

 

Ingredients:

For 2 litres of consommé:

  • 1 kg ripe tomatoes (due to the season we took canned tomatoes for a more intense taste)
  • 2 shallots
  • 1/2 clove of garlic
  • 1/4 celery stalks
  • 40 gr butter (or some olive oil)
  • 800 ml vegetable stock
  • 2 egg whites
  • 3 Tbsp tomato purée
  • 3 stalk of flat parsley
  • 10 ice cubes
  • salt and pepper
  • 1 pinch of sugar
  • 2 cl gin

For the prawns:

  • 1-2 prawns per person
  • 1 clove of garlic
  • 1/2 chili
  • olive oil

You also need:

  • 1 cloth to pass the soup through
  • Small bambus sticks to spike the prawns

 

  1. Cut all vegetable up into small pieces
  2. Sweat in butter (or olive oil) and fill up with vegetable stock
  3. Simmer with medium temperature for 15-20 mins
  4. Then keep it cool for at least 3 hours
  5. Mix the eggwhite, the parsley and the tomato purée with the ice cubes and add it to the cold soup. The eggwhite will later remove the turbid particles of the soup.
  6. At medium heat bring the soup to simmer while stirring at all times (this is the part where you need some patience 🙂 ) Once a certain temperature is reached you will see  that the eggwhite particles are congealing and ligate the turbid particles of the soup.
  7. Once this stage is reached, carefully pass the soup through a cloth until you extracted all liquid
  8. Season the soup with salt, pepper, sugar and gin
  9. Chop the garlic and the chili for the prawns
  10. Spike the prawns onto the bambus sticks
  11. Heat up the soup
  12. Fry the prawns in oli, garlic and chili, each side for 1-2 mins.
  13. Drape the prawn on the soup and serve when still hot

Good luck and stay tuned for the next recipe: Claudia will describe how to make an eggplant-tomato salad.

 

* This recipe is based on “Das Kochbuch der vergessenen Genüsse”, published by VGS Verlag.

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