Skip Navigation Links.
Top Ten Gifts
Stocking Stuffers
Holiday Gourmet Gifts
Expand RecipesRecipes
Gourmet Food Stories
Cooking Classes
Cooking Classes @HOME
Store Events
Newsletter Sign-up
Blog
Articles
Expand Chef's PantriesChef's Pantries
Video
Press Picks
__________________
A&J Meats
Almonds and other nuts
Anchovies
Antica Torroneria Piedmontese
Apple
Aprons
Asian Ingredients
Avocados
Bacon
Expand BakingBaking
Balsamic Vinegar
Beans
Bitters & Cocktail Mixers
Bottarga
Candy & Confections
Capers
Cereal
Chai from India
Expand Cheese & CrackersCheese & Crackers
Cherries
Chilis
Expand ChocolateChocolate
Chutneys
Coffee
Colomba Easter Cakes
Expand CondimentsCondiments
Couscous
Desserts
Dessert Sauces
Drinks & Cocktails
Duck & Goose
Escargot
Etruria Gourmet
everything else
Farmhouse Culture Kraut
Fish & Seafood
Flip-Top Cans
French Pantry
Fruitcake
Garlic
Grains
Grilling Pantry
Hawkshead Relish Company
Herbs & Spices
Honey
Hot Chocolate
Syrups & Sweeteners
Hot & Spicy
Italian Gourmet Food Pantry
Expand Jams & Jellies & MoreJams & Jellies & More
June Taylor
Katz & Company
Ketchup
La Vecchia Dispansa Balsamico
Lentils
Mama Lil's
Mangalitsa Pig
Vermont Maple Syrup
Molecular Cuisine
Mushrooms
Mustard
Nuts & Seed Butters
Nut & Seeds Oils
Oatmeal
Expand Oil & VinegarOil & Vinegar
Olives
Panettone & Panforte
Parmigiano-Reggiano
Pasta
Pate
Pepper Heat
Pesto
Pet Food
Pickled
Plums & Pluots
Pomegranate
Preserved Fruit
Preserved Vegetables
Rice
Expand SaltSalt
San Giacomo
Sardines
Sauerkraut
Stocks
Syrups
Tasmanian Honey Company
Tea
Tomatoes
Truffles & Mushrooms
Tuna
Verjus
Vinegar
Wasabi
Wild Alaskan Salmon
___________________
Sablefish (Black Cod) from Alaska
Alaskan Salmon
Alaskan Halibut
Fresh Hawaiian Fish
Fra'Mani Salami
Hardgoods
Cancer Fighting Foods
Aspen
Sweepstakes & Give-Aways
Easter Specialties
Honey from the World's Flowers
about the producers and ingredients
Back-in-Stock
shop now for Facebook
You are Shopping By: Home  >Recipes  >Soups, Stews & Chili
Clear Tomato Soup Recipe

Clear Tomato Soup Recipe
Product Code: Recipe0085
Unit of Measure:EACH
Our Price: Click to see price


Description 

Clear Tomato Soup Recipe

Our friend, Don, was Chef Louis' Night Chef at The Bakery in Chicago. This recipe is adapted from The Bakery Restaurant Cookbook by Lois Szathmary (CBI) Publishing, 1981)

Ingredients:
2 quarts veal demi glace stock 3 tablespoons super fine sugar
1 teaspoon butter
6-ounce can tomato paste
46-ounce can tomato juice
1 tablespoons dried tarragon
2 tablespoons dried dill weed
6 tablespoons cornstarch
fresh dill weed - if available
fresh lemon juice, sugar, and sea salt to taste
liquid from 2 ripe tomatoes, chopped and run through a blender
lemon sliced for garnish

Directions:
1. Prepare 2 quarts of veal stock according to directions.

2. Dissolve the sugar in the warmed butter, heating until it starts to caramelize. Pour 1 quart of veal stock over the butter-sugar mixture. Add the tomato paste and tomato juice. Bring to a boil, reduce heat, and simmer.

3. Meanwhile, cool 2 cups of stock and bring another 2 cups to a boil. Sprinkle into the boiling stock the tarragon and dried dill weed. Boil 2 minuted. Strain this stock, removing the herbs, and add liquid into the simmering tomato soup.

4. Stir the cornstarch into the remaining cool stock and slowly pour the mixture into the simmering soup. This will make the soup syrup-thick and clear.

5. Add chopped dill weed, if you have fresh dill. Correct the seasoning of the soup with lemon juice, sugar and salt. Pour the liquid from the ripe tomatoes into the soup tureen and ladle the hot soup over it. Serve immediately, garnished with lemon slices.

Chef notes:
1. Chef Louis says that adding sugar to tomato paste and juice helps bring out the fresh tomato flavor and helps reduce the acidity.

2. The addition of lemon juice before serving adds a tang. Using cornstarch instead of flour as a thickening agent makes the soup translucent -- instead of opaque.

3. To ripen tomatoes more quickly, place them in a brown paper bag at room temperature overnight, then place them in a sunny place for a few hours. Cut them crosswise and remove all seeds before blending. If not fully ripe, add an extra tablespoon of sugar.

serves 12

ChefShop Newsletter Signup

Empty

Split Pea Soup - Potage Saint Germain

Split Pea Soup - Potage Saint Germain
SKU:  recipe-430
Price: $0.00 >

Add Split Pea Soup - Potage Saint Germain to Cart

Pernigotti Cocoa Powder - Italy

Pernigotti Cocoa Powder - Italy
SKU:  0001
Price: $22.99 >

Add Pernigotti Cocoa Powder - Italy to Cart

Oatmeal, Organic Stone-Cut from Scotland

Oatmeal, Organic Stone-Cut from Scotland
SKU:  4422
Price: $10.99 >

Add Oatmeal, Organic Stone-Cut from Scotland to Cart

chefshop.com shipping

Demi-Glace Gold - 16 oz
SKU:  0285
$37.99

Add Demi-Glace Gold - 16 oz to Cart

Tomato Paste, Organic (Spain)
SKU:  3994
$6.99

Add Tomato Paste, Organic (Spain)  to Cart

Superfine Cane Sugar - 3-lb tub
SKU:  6371
$15.99

Add Superfine Cane Sugar - 3-lb tub to Cart

Shop Online, Order Toll-Free 800-596-0885, or Fax 206-267-2205
©1999-2014 ChefShop.com® All Rights Reserved.