Tomato consommee with parmesan dumplings

AUTHOR
Lenora Decker
DIFFICULTY
very easy
RATING
3 2
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 3 Onions
  • 2 Garlic cloves
  • 1 kg ripe aromatic tomatoes
  • 1 TABLESPOON Olive oil
  • 100 ml White wine vinegar
  • 1 Bay leaf
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper from the mill
  • 1-2 TEASPOONS Sugar
  • 50 g Parmesan cheese
  • 200 ml Vegetable broth
  • 100 g Durum wheat semolina
  • 3 Protein (size M)
  • 2-3 stem(s) Basil
  • baking paper
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Peel the onions and garlic and dice them coarsely. Wash the tomatoes and cut them into pieces, except one for the garnish. Heat the oil in a large pot. Fry the onions and garlic until transparent, turning them over.

  2. 2

    Add the tomatoes, vinegar, 900 ml water and bay leaf and simmer for about 20 minutes at medium heat, stirring occasionally. Season with salt, pepper and sugar. Pour the soup into a large sieve lined with a strainer and leave to drain overnight over a pot.

  3. 3

    In the meantime, grate the parmesan and bring the stock to the boil. Stir in semolina and parmesan and let it simmer for 3-4 minutes at low heat while stirring. Season to taste with salt and pepper. Line a board with baking paper.

  4. 4

    Spread the mixture while still hot with a greased pallet about 1 cm thick and let it cool down. Cover with foil.

  5. 5

    Add the egg whites to the cold soup, whisk with a blender. Bring to the boil briefly over a low heat, skimming off any floating turbidity with a skimmer. When the consommé is clear, put it again through a sieve into a saucepan.

  6. 6

    Season soup with salt and pepper. Wash basil, shake dry and cut into fine strips. Quarter the rest of the tomato and remove the seeds. Cut the flesh into fine cubes. Cut out small stars from the parmesan mass and add them to the consommé with the diced tomatoes.

  7. 7

    Arrange in deep plates. Garnish with basil.

Nutrition Facts

KCAL
240 kcal
CARBS
28 g
FATS
7 g
PROTEINS
14 g