White tomato foam soup (Johann Lafer for Tina)

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash, clean and quarter the tomatoes. Coarsely mix the tomatoes, poultry stock, 2 tablespoons of oil, a little salt and pepper. Line a sieve with a damp tea towel. Hang the sieve in a bowl and add the mixture. Fold the ends of the cloth upwards and tie them together with kitchen string.

2. 2

   Hang in a cool place for 4-6 hours, catching any escaping stock. Peel shallots and garlic, dice shallots finely. Finely chop the garlic. Heat 2 tablespoons of oil in a saucepan. Sauté shallots and garlic in it until transparent. Deglaze with white wine and stock, simmer for 3-4 minutes. Add 150 g cream to simmer for about 1/3, remove from heat and let cool down a little. Wash cherry tomatoes and pat dry, dust with icing sugar and caramelise under the hot grill of the oven for 5-7 minutes, remove from the heat and let cool. Cut butter into small cubes and mix into the soup with the cutting stick. Whip 3 tablespoons of cream with a milk frother, fold in, season with salt and pepper.

3. 3

   Deglaze with white wine and stock, simmer for 3-4 minutes. Add 150 g cream to simmer for about 1/3, remove from heat and let cool down a little. Wash cherry tomatoes and pat dry, dust with icing sugar and caramelise under the hot grill of the oven for 5-7 minutes, remove from the heat and let cool. Cut butter into small cubes and mix into the soup with the cutting stick. Whip 3 tablespoons of cream with a milk frother, fold in, season with salt and pepper. Foam soup with a hand blender and serve. Add tomatoes and stir in pesto

4. 4

   waiting time 4 hours

Nutrition Facts

KCAL
360 kcal

CARBS
6 g

FATS
33 g

PROTEINS
7 g