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Cream of Tomato with a Tarragon Floating Islet

Ease of preparation: Easy
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4

  • Cream of Tomato
    • 1 onion, minced
    • 5 garlic cloves, minced
    • 3 tbsp (45 ml) olive oil
    • 1 1/2 cans of 796 ml (28 oz) Italian tomatoes, crushed
    • 1/2 cup (125 ml) chicken broth
    • 1/2 cup (125 ml) 35% or 15% heavy cream
    • Salt and pepper
  • Floating Islet
    • 1 egg white
    • 1 tbsp (15 ml) corn syrup
    • 1 tbsp (15 ml) fresh tarragon, chopped
    • 1 tbsp (15 ml) hot water
    • Salt and pepper

Method

  1. For the Cream of Tomato:
    1. In a saucepan, soften onions and garlic in 2 tbsp (30ml) of oil. Add tomatoes and broth. Bring to a boil and let simmer over medium heat for 20 minutes.  Season with salt and pepper.
  2. For the Floating Islet
    1. In a mixer, purée until smooth.  Pour through sieve.  Add cream and season with salt and pepperIn a bowl, whip egg white and corn syrup until firm peaks are formed.  Add tarragon and season with salt and pepper.
    2. Pour water in a plate.  Scoop 1 tbsp on meringue.  With another spoon, shape meringue in an oblong form and make four quenelles.  Place them on a plate leaving space between each.  Cook in the microwave at high for 15 to 20 seconds.  Coat each quenelles with oil.   Place a quenelle in the centre of each cream of tomato.

Note

  • If 15% cream is used instead of heavy cream, it is important not to boil the cream of tomato.  This will ensure a smooth mix with no lumps.