Ingredients

  • 675 grams fennel
  • 2 medium onions coarsely chopped
  • 2 cloves garlic coarsely chopped
  • 2 tablespoons olive oil
  • 2270 grams tomatoes quarter, purée
  • 1 ½ teaspoons salt malden
  • 1 teaspoon black pepper
  • 8 large egg whites
  • 15 grams parsley coarsely chopped
  • 2 tablespoons fresh basil coarsely chopped
  • 1 tablespoon fresh tarragon coarsely chopped
  • 110 grams ice crushed
  • 285 grams tomatoes yell/red pear, halve
  • ½ tablespoon sherry vinegar

Directions

1. Cut fronds from fennel and reserve. Cut fennel in half, core, separate layers. Reserve 3-4 tender inner pieces and coarsely chop remaining fennel, including stalks.
2. Suaté onions, garlic, and chopped fennel in oil in heavy stock pot until softened. Stir in puréed tomato, half of salt and half of pepper. simmer, uncovered, 20 minutes.
3. Pour tomato mixture through a fine mesh sieve into a 4-qt saucepan, pressing hard on solids and then discard solids. Bring tomato broth to a full boil.
4. Whisk egg whites, herbs, ice, remaining salt and pepper until frothy, then quickly pour into boiling broth. Clear.
5. Remove from heat and pour through sieve lined with dampened paper towels set over a bowl. Chill consommé, uncovered, until cold, about 1 1/2 hours.
6. Just before serving, season consommé with salt. Slice reserved tender fennel into thin slivers and toss with fennel fronds, pear tomatoes and vinegar. Divide among chilled bowls.
7. Consommé, without tomato salad, can be made 3 days ahead and cooled, uncovered, then chilled, covered.

Notes
Serving Ideas:Original serves 6.


Categories
cold, soups
Keywords
soups, cold
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