Tomato soup (Shorbet Banadoora)

February 13, 2010  • 

 

This soup is easy to make and a time-saver on busy nights.

INGREDIENTS: 4 servings

  • 1 1/2 pounds of tomatoes or a can of good Italian  tomatoes
  • 1 onion, 1 large carrot, 2 sticks of celery
  • 1 tablespoon of dried mint
  • 1 quart of chicken stock (or any stock)
  • a handful of medium-grained rice (optional)
  • butter as needed (or olive oil)
  • salt, white pepper
  • 3 or more garlic cloves, mashed in a mortar
  • 1/2 cup of cream or a few pieces of  creamy cheese like Vache qui rit (optional)
  • chives or fresh herbs for garnish

For the meringue: (if using)

  • 2 large egg whites
  • a pinch of salt
  • a tablespoon of sugar

METHOD:

  1. Heat the oil or butter in a pan. Add the onion, carrot and celery and fry slowly till soft, about 20 minutes.
  2. Add the tomatoes, peeled and cut up or a can of tomatoes. Add the chicken stock and rice if using.. Simmer 30 minutes. Taste and adjust seasoning.
  3. Puree in a blender; add the crumbled mint at the end.

To make the meringue:

  1. Whip the egg whites in a mixer till almost stiff with a pinch of salt. Add the sugar while beating to stiff and shiny peaks.
  2. Stop the mixer. Place the egg whites in a pastry bag fitted with a large round tip (optional), or it can be done with a small spoon.
  3. Take a piece of parchment paper, cut it into a 8 inch round and grease it with shortening. Place a heart-shaped cookie cutter on the paper. Squeeze the meringue with the pastry bag or using a spoon place some meringue to fill the cookie cutter shape. Remove the cookie cutter. Place as many meringue shapes as needed.
  4. Take a saucepan and fill it with water (about 4 inches), bring the water to a simmer.
  5. Place the paper with the meringues over the surface of the water and slide the meringues into the simmering water. Poach the meringues for 45 seconds. Remove with a slotted spoon. Either place directly on the soup or on a paper towel and keep in the fridge for up to one day till needed. You can use leftover meringue to garnish puddings or custards as well.

Source for the meringue instructions: Roland Mesnier, Dessert University.

Comments

14 Comments  •  Comments Feed

  1. Sushma Mallya says:

    Nice & comforting soup,looks good with a heart on top…

  2. Rosa says:

    Beautiful!

    Happy Valentine’s Day!

    Cheers,

    Rosa

  3. Priya says:

    Feel like finishing that vibrant tomato soup..love that heart shaped meringue, so cute..

  4. oum mouncifrayan says:

    je te félicite pour l’idée de la présentation!!! top

  5. Preety says:

    Happy valentines Day

  6. tobias cooks! says:

    what a fabulous presentation!

  7. Asia Jo says:

    How beautiful and how creative! Your tomato soup sounds and looks absolutely delish! Hope you had a great Valentine’s Day xxx

  8. zerrin says:

    A very heart warming tomato soup. I could never think of putting such a heart on its top. Good art!

  9. spice says:

    Happy V day Joumana….Love all your preparations for this day…..

  10. Almost Slowfood says:

    Meringue in soup? I never would’ve thought of it! Sounds wonderful.

  11. Simi Mathew says:

    A nice and warm recipe. I am making some tonight to beat the chilly night. Happy V day.

  12. TastyTrix says:

    Mmm, so nice and comforting. I also like the quick and inexpensive part!

  13. Arlette says:

    Nice soup…. Love the presentation..

  14. Mona says:

    what red delicious color this soup has!

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