John Myers
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White Tomato Foam Soup with Basil
The perfect white tomato foam soup with basil recipe with a picture and simple step-by-step instructions.
White tomato foam soup with basil
- 800 g Romana tomatoes
- 1000 Milliliters Vegetable stock
- 6 tablespoon Oil
- Pepper White
- Salt
- 3 piece Shallot
- 2 piece Clove of garlic
- 150 Milliliters Pinot Blanc
- 200 Milliliters Cream
- 80 g Cold butter
- 2 bunch Basil
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.
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