TOMATO CONSOMME WITH FRESH HERBS
Ingredients for 8 Servings:
Broth:
8 pounds fresh tomatoes, cored and chopped
1/2 head of celery, with leaves, chopped
1 small Spanish onion, peeled and sliced
Bouquet garni: 2 heads fresh dill, 3 stalks parsley,
1 stem thyme tied with string
Kosher salt and freshly ground white pepper
Garnish:
Freshly minced fresh chervil, chives and basil
8 cherry tomatoes
Directions:
Combine all the ingredients in a heavy 10 quart non-reactive pot. Bring to a simmer. Cover and cook slowly for 30 minutes.
Strain the juice. Reheat to a simmer. Season to taste with salt and pepper. Distribute consomme among 8 cups. Sprinkle on the fresh herbs and float a cherry tomato in each serving.
(If you wish more broth, remove the packet of herbs and puree the vegetables. Strain juices from the puree. There will be about 2 cups. Keep this separate from the original broth and use to thin sauces and in stews.)
Other Uses:
Serve with vodka over ice with a dash of bitters.
Try chilling the soup, and serve it cold on a hot day.
This broth makes an excellent poaching medium for fish.
Use the tomato juice to thin a sauce
Spoon a ladle of hot broth to a vegetable melange surrounding a meat, fish, or poultry entrée.
