Clear Tomato Broth
Healthy, because
Even smarter
Nutritional values
A tomato consommé definitely scores with its strong tomato taste and the soup is clear. A nice surprise effect with an appetizer. From a health point of view, however, it would be advisable not to drain the vegetables, as this would cause fibre and all non-water-soluble ingredients to be lost.
The clear tomato consommé serves as a base for other soups. You can fill it hot into jars with twist-off lids, close them immediately and store them in a cool place. The tomato consommé can also be served as a starter with some bread.
(Percentage of daily recommendation)
| Calorie | 117 cal. | (6 %) | ||
| Protein | 9.97 g | (10 %) | ||
| Fat | 0.57 g | (0 %) | ||
| Carbohydrates | 19.5 g | (13 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 4.66 g | (16 %) |
| Vitamin A | 862.68 mg | (107,835 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.14 mg | (10 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 2.24 mg | (19 %) | ||
| Vitamin B₆ | 0.23 mg | (16 %) | ||
| Folate | 42.94 μg | (14 %) | ||
| Pantothenic acid | 0.35 mg | (6 %) | ||
| Biotin | 11.07 μg | (25 %) | ||
| Vitamin B₁₂ | 0.04 μg | (1 %) | ||
| Vitamin C | 41.24 mg | (43 %) | ||
| Potassium | 603.54 mg | (15 %) | ||
| Calcium | 60.01 mg | (6 %) | ||
| Magnesium | 31.51 mg | (11 %) | ||
| Iron | 1.53 mg | (10 %) | ||
| Iodine | 14.53 μg | (7 %) | ||
| Zinc | 0.44 mg | (6 %) | ||
| Saturated fatty acids | 0.08 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 800 grams Tomatoes
- 1 onion
- 4 black peppercorns
- 3 egg whites
- ½ Tarragon
- 1 bay leaf
- salt
- 1 pinch sugar
- 1 l Beef broth (Best with pieces of boiled beef)
- 50 grams Snow peas
- 2 carrots
- Chives (and parsley)
Preparation steps
Rinse tomatoes, remove stems and chop. Peel onion and chop coarsely. Lightly press peppercorns with the back a knife. Beat egg whites until fluffy.
Combine tomatoes, onion, tarragon, peppercorns, bay leaf, egg white and beef broth (no meat) in a heavy pot, season with sugar and salt and bring to a boil slowly, stirring frequently. Skim foam often, scraping residue from the bottom of the pan with a wooden spatula often. Once soup begins to boil, reduce heat and simmer for about 1 hour, uncovered.
Strain broth carefully through cheesecloth.
Use tomato broth for other soups and recipes. If desired, pour while hot into preserving jars and seal well. Refrigerate or freeze.
