White Tomato Broth

Ricardo Soares

Ricardo Soares

19th January 2011

White Tomato Broth

LINE A COLANDER WITH WET MUSLIN, PLACE OVER A POT TO CATCH THE JUICES FROM THE VEGETABLES.

Ingredients

  • 6kg PLUM TOMATOES - OVER RIPE "B" GRADE - CUT INTO QUARTERS
  • 2 Litres TOMATO JUICE
  • 12 med CARROTS - PEELED, TRIMMED, DICED
  • 2 LEEKS - TRIMMED, WASHED - CUT INTO SLICES
  • 1 bunch SPRING ONION - TRIMMED AND CUT INTO PIECES
  • 8 sticks CELERY - CUT INTO DICE
  • 1 med ONION - CORE REMOVED, DICED
  • 1 bunch BASIL
  • 1 bulb GARLIC
  • 1 bunch TARRAGON
  • 1/4 cup CASTOR SUGAR
  • SEA SALT AND MILLED PEPPER TO TASTE
  • CREAM LIASON - TO FINISH
  • 500ml DOUBLE CREAM
  • 400g EGG YOLKS - PASTEURIZED
  • WHISK WELL TOGETHER
  • GARNISH
  • SEMI DRIED TOMATOES
  • TOMATO CONCASSE
  • BASIL CHIFFINADE

Method

LINE A COLANDER WITH WET MUSLIN, PLACE OVER A POT TO CATCH THE JUICES FROM THE VEGETABLES.
PLACE ALL VEGETABLES AND HERBS IN BATCHES INTO A LIQUIDIZER - BLITZ UNTIL VERY FINE. POUR INTO A SAUCEPAN AND BRING TO A GENTLE SIMMER ONLY. THEN REMOVE FROM STOVE AND DRAIN IN THE PRE-PREPARED MUSLIN LINED COLANDER
TIE UP ENDS OF MUSLIN AND HANG ABOVE A POT TO CATCH THE JUICES IN THE FRIDGE OVERNIGHT.
POUR THE DRAINED JUICES INTO CLEAN CONTAINERS, COVER. DATE/LABEL AND REFRIGERATE UNTIL REQUIRED.
WHEN READY TO SERVE
HEAT A PORTION OF BROTH, ENRICHEN SLIGHTLY BY WHISKING IN 2 tablespoons OF LIASON PER PORTION.
TASTE - CHECK SEASONING SERVE WITH A LITTLE ADDED BASIL AND SEMI DRIED TOMATOES, CONCASEE FOR GARNISH AND COLOUR. SEASON TO TASTE
THE WHITE TOMATO BROTH SHOULD LOOK WHITE AND HAVE A THIN THICKNESS AND CONSISTENCY OF SUNFLOWER OIL