From my Haumea's Kitchen and others

Saturday, April 3, 2010

Cream of Tomato Soup inspired by ~ Jeanty Bistro, Yountville, CA.

I have tried many Tomato Soup recipes as I refuse to eat out of the can. So I reviewed Jeanty Bistro's Recipe and thought it was so simple. But that simplicity packed punch. The Recipe is follows with some minor changes:

2 1/2 lb. tomatoes - ripe, cored and quartered ( If you don't have any good fresh ones you can use 2 cans of good italian plum tomatoes and couple fresh ones)
1/2 cup butter - unsalted
1/2 lb. yellow onions - sliced
1 shallot diced
6 ea. garlic cloves you can bruise the cloves
1/4 cup tomato paste
1 ea. bay leaf
1/2 tbl. whole black peppercorns ( I used the mixed red/green/black)
1 tsp. dried thyme (I used fresh thyme)
1 cup water (use only if tomatoes are not ripe and juicy)
4 cups heavy cream (I use 1 cup Heavy Cream and 1 cup whole milk)
1-2 tbl. butter
salt - to taste
1/2 tsp. ground white pepper
1 lb. puff pastry - defrosted if frozen
1 ea. egg - beaten with 1 tbl. water

Melt the 1/2 cup butter with a little olive oil in a large stockpot over medium-low heat. Add the onions, cover and sweat cook for about 5 minutes. Do not let the onions color. Add the tomatoes, garlic, tomato paste, bay leaf, peppercorns, thyme and water if needed. Simmer over low heat for 30-40 minutes, until the tomatoes and onions are very soft. Puree in a blender (working in batches) or use a hand-held immersion blender; strain. Return the soup to the pot. Add the cream, salt, white pepper and the remaining 1-2 tbl. of butter to taste. Bring soup back to boil.
Let the soup cool for 2 hours or overnight (in the refrigerator).
Divide among six 8-ounce soup cups or bowls. Roll out the puff pastry to 1/4 inch. Cut 6 rounds slightly larger than your cups or bowls. Paint the dough with the egg wash and turn the circles egg-wash side down over the tops of the cups, pulling lightly on the sides to make the dough tight like a drum.
Preheat the oven to 450 degrees F.
Lightly paint the top of the dough rounds with egg wash without pushing the dough down. Bake for 10-15 minutes, until the dough is golden brown. Do not open the oven door in the first few minutes or the dough will fall.
Serve immediately.

I don't put puff pastry on top but I have done it and is very good. However, I prefer garlic bread to it will be up to try the puff pastry. You can always cut and make garlic parmesan twists to accompany the soup.

Bon Appetit