Tomato consommé

Ingredients for 4 servings:

• 25 ml sunflower oil
• 25 ml olive oil
• 3 onions, red, finely diced
• 3 cloves garlic, finely chopped
• 4 tsp honey
• 200 ml white wine, semi-dry
• 500 ml tomato juice
• 1 kg cherry tomatoes, quartered
• 2 can/n tomatoes, chunky, 400 g each
• 100 ml water
• 2 tsp basil, shredded
• 2 tsp marjoram, shredded
• salt and pepper
• 1 tsp sugar
• 6 egg whites
• 3 cl orange liqueur
• 2 cherry tomatoes, for decoration
• 1 sprig(s) coriander, for decoration

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

clear tomato soup

Heat the oil in a large pot, sauté the onions and garlic until translucent, then glaze with the honey for about two minutes. Deglaze with the white wine and reduce over high heat for about three minutes. Gradually add the tomato juice, quartered cherry tomatoes, and canned tomatoes, pour in the water, and bring everything to a boil. Season with basil, marjoram, pepper, and salt, and carefully add sugar. Bring back to a boil, then reduce the heat and simmer uncovered over medium heat for ten minutes. Then cover and simmer on low heat for 60 minutes. Allow to cool slightly, strain through a cotton cloth, and finally squeeze out the excess liquid. Allow the concentrate to cool completely, stir in the egg white, and bring to a boil, stirring constantly. Immediately reduce the heat and continue stirring for two minutes. Let it simmer for another two minutes, skimming off any foam with a slotted spoon. Strain the liquid again through a cotton cloth. This time, don’t squeeze the water to avoid an unwanted, more intense red color. Reduce the tomato consommé a little further on the stovetop and refine it with the orange liqueur. Ladle the consommé into serving bowls and garnish each with a tomato slice and a coriander leaf.