Empowering your palate: White Tomato Soup

  • Published
  • By Tech. Sgt. Kevin Wallace
  • 100th Air Refueling Wing Public Affairs
RAF MILDENHALL, England --  Coming back to you from weeks prior, Chef Serge Neale, The Golden Boar in Freckenham, had another recipe to share.

"Most people do not usually associate soup with summer, but this dish is versatile as it can be served in two different ways; both hot and cold!" said the chef. So feel free to whip this dish up year round.

There are two stages to the preparation of this soup so depending on your preference you can spoil yourself with a clear, light and refreshing broth or a warm creamy white soup.

Preparation time: 25 minutes (plus as long as possible in a fridge)
Cooking time: 10 minutes
Portions: 4

Ingredients:
For the broth:
· 1 kg (about 2 lbs) ripe tomatoes, diced
· 50 ml (1/4 cup) tomato juice
· 2 medium sized carrots, diced
· 1 small leek (white only), diced
· 4 spring onions, chopped
· 1 stick of celery, diced
· Half an onion, diced
· 10 g (1 tablespoon) basil, chopped
· 10 g tarragon, chopped
· 1 teaspoon white sugar

To make the soup white:
· 100ml (1/2 cup) double cream
· 50g (1/4 cup) goat's cheese at room temperature with rind removed
· 2 egg yolks

Method:
1. Place the first 10 ingredients into a food processor. Pulse the food processor until all of the ingredients are pureed and place into a saucepan.
2. Bring the pureed ingredients to the boil, reduce the heat and allow to simmer for 10 minutes.
3. Meanwhile, line a sieve with a damp tea towel and place over a bowl then pour the hot broth into the tea towel. Place into the fridge and allow to drain slowly for as long as possible (but a minimum of six hours).

To serve:

As a clear broth:
1. Discard the pulp from the sieve to leave the clear tomato water. Then either pour into a bowl and serve cold or bring to the boil and serve.
2. To finish add freshly diced tomatoes and basil.

As a white soup:
1. Just before you are ready to serve the soup, bring the clear broth to the boil. Meanwhile whisk the double cream, goat's cheese and egg yolks into a smooth liquid.
2. Whisk in the goat's cheese mixture into the broth and bring back to the simmer.
3. To finish add freshly diced tomatoes and basil.

Serge's tip:
"The longer you leave the tomato water in the fridge the more intense the flavours will become. I like to leave mine for about two days if possible before I serve my guests."

Editor's note: No federal endorsement intended or implied.