Description
This soup is made with fresh heirloom tomatoes, apple juice and fennel, then seasoned with herbs to bring out the best in the ingredients.
Ingredients
Scale
- 8 each Heirloom tomatoes – chopped
- 2 each fennel bulbs – chopped, reserve the fronds
- 1 carrot- peeled & chopped
- 2 each onion – peeled & chopped
- 12 cloves of garlic – chopped
- 1 tbsp. fennel seeds
- 1 tbsp. coriander seeds
- 1 quart of Apple Juice
- 1 bunch of fresh picked tarragon
- 1/2 cup sherry vinegar
- Salt & Pepper to taste
Instructions
- In a large pot on medium heat sweat the onion, carrot, fennel, garlic, coriander seeds & fennel seeds until translucent.
- Deglaze with the apple juice and reduce by half.
- Add the chopped tomatoes and simmer until cooked through.
- Add the fresh tarragon & sherry vinegar at the end and simmer for another 10 minutes.
- Puree in a blender and strain through a chinos or fine strainer, season with salt and white pepper to taste then cool.
- In a saucepan bring salted water to a boil. Score an X on the bottom of the reserved heirloom tomato & blanch just for a minute or until the skin starts to peel away.
- Drop into your ice bath and allow too cool. Peel and remove the outer layer of tomato meat, small dice and toss into a bowl.
- Mix the diced concasse tomatoes with the fennel fronds, tarragon, olive oil and season to taste.
- For plating place a round ring mold into the center of a soup bowl, fill with your diced tomato mixture, lightly pack and remove mold.
- Garnish with nice sprig of fennel frond and pour warm soup tableside to finish
Notes
For hot version skip the step to drop bisque into ice bath
- Prep Time: 30 min
- Cook Time: 50 min
- Category: Soup
- Method: Boiling
- Cuisine: Native American