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White Tomato Foam Soup with Basil

5 from 2 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 125 kcal

Ingredients
 

White tomato foam soup with basil

  • 800 g Roma tomatoes
  • 1000 ml Vegetable stock
  • 6 tbsp Oil
  • Pepper White
  • Salt
  • 3 Shallot
  • 2 Clove of garlic
  • 150 ml Pinot Blanc
  • 200 ml Cream
  • 80 g Cold butter
  • 2 bunch Basil

Instructions
 

White tomato foam soup with basil

  • Wash the tomatoes, cut eighths and puree them with the stock, salt and pepper. Line a sieve with a damp gauze diaper, pour the mass into it and hang it over a tall container. Catch the escaping stock. Finely chop shallots and garlic and sauté in hot oil. Deglaze with the clear tomato stock and a little white wine. Let simmer for about 5 minutes. Add 200 ml cream and simmer until the desired consistency is achieved. Mix the cold butter with the puree stick. Season with salt and pepper and serve with fried basil leaves.

Nutrition

Serving: 100gCalories: 125kcalCarbohydrates: 1.8gProtein: 1.3gFat: 12.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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