- 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
White Tomato Broth
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
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
