Tomato Soup with Foam
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(0 votes)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
6
- Ingredients
- 16 ozs fresh Basil
- 1 cup heavy cream (or more)
- 4 tsps Gelatin powder
- 3 Tbsps olive oil
- 2 Red onions (chopped)
- 3 cloves garlic cloves (minced)
- 28 ozs canned, crushed Tomatoes
- 4 cups good-quality chicken stock
- 2 tsps kosher salt
- 1 tsp freshly ground Black pepper
Preparation steps
1.
Blanch basil in boiling water for 3-4 minutes then shock in an ice bath. Remove basil from ice bath and squeeze out excess water. Puree basil in blender (it may be necessary to add 2-3 oz water in order to puree). Strain this product through a chinois, it should be about 1 cup. Bloom gelatin in cold water until soft, about 5 minutes. Steep heavy cream until tepid. Add gelatin and basil mixture to cream and stir well. If you want the mixture to be a whiter color, add more cream. Strain mixture through a chinois and set aside.
2.
Heat olive oil over medium-low heat in a dutch oven or large pot. Once hot, add onions. Cook the onions, stirring occasionally, until soft and starting to turn golden brown, about 15 minutes. Add the garlic and cook for 1 more minute, stirring to avoid burning the garlic.
3.
Stir in the tomatoes and chicken stock. Season generously with kosher salt and freshly ground black pepper. Bring the soup to a boil, then lower heat to maintain a simmer for at least 15 minutes.
4.
Purée mixture using an immersion blender or a blender, then pour into serving bowls or mugs.
5.
Remove the dispenser from the box including the charger holder and two dispenser tips. Unscrew the top off the dispenser, then screw on the tip of your choice (straight or tulip) while holding in place the valve stem under the cap. Be sure to screw the tip on tightly. Make sure that the gasket (also called the O-ring) is firmly in place on the underside of the head.
6.
Pour the basil cream liquid mixture it into the siphon of the dispenser. Do not exceed recommended amount. Screw the top evenly and firmly onto the bottle. Do not cross-thread. Place a n2o cartridge in the holder with the small end visible. Twist charger holder onto head until gas is released. A slight hissing sound will be heard. For a pint dispenser, use only one charger per filling. For a quart dispenser, use two chargers per filling.
7.
Shake the dispenser 1 time to create the thin foam like consistency. Turn the dispenser upside down. This is important, otherwise gas will escape and a proportionate amount of foam will not be released. Dispense the basil foam as needed over the soup bowls or mugs. If the mixture is too runny, shake the dispenser a few more times and try again. If desired, the holder can be removed along with the used charger and the small cap put in its place.
8.
When the canister is empty, simply discharge any remaining pressure in a sink or wastepaper basket and unscrew the top. The small brush that is included is useful for cleaning the tips. Do not put dispensers in a commercial dishwasher.
