February 13, 2010 • Category: Soups
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
- Heat the oil or butter in a pan. Add the onion, carrot and celery and fry slowly till soft, about 20 minutes.
- 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.
- Puree in a blender; add the crumbled mint at the end.
To make the meringue:
- 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.
- 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.
- 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.
- Take a saucepan and fill it with water (about 4 inches), bring the water to a simmer.
- 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.
14 Comments • Comments Feed
Sushma Mallya says:
Nice & comforting soup,looks good with a heart on top…
On February 14, 2010 at 1:56 am
Happy Valentine’s Day!
On February 14, 2010 at 5:00 am
Feel like finishing that vibrant tomato soup..love that heart shaped meringue, so cute..
On February 14, 2010 at 7:48 am
oum mouncifrayan says:
je te félicite pour l’idée de la présentation!!! top
On February 14, 2010 at 11:17 am
Happy valentines Day
On February 14, 2010 at 11:51 am
tobias cooks! says:
what a fabulous presentation!
On February 14, 2010 at 12:06 pm
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
On February 14, 2010 at 2:44 pm
A very heart warming tomato soup. I could never think of putting such a heart on its top. Good art!
On February 14, 2010 at 3:39 pm
Happy V day Joumana….Love all your preparations for this day…..
On February 14, 2010 at 7:06 pm
Almost Slowfood says:
Meringue in soup? I never would’ve thought of it! Sounds wonderful.
On February 14, 2010 at 7:19 pm
Simi Mathew says:
A nice and warm recipe. I am making some tonight to beat the chilly night. Happy V day.
On February 14, 2010 at 8:41 pm
Mmm, so nice and comforting. I also like the quick and inexpensive part!
On February 15, 2010 at 1:25 pm
Nice soup…. Love the presentation..
On February 15, 2010 at 10:07 pm
what red delicious color this soup has!
On February 24, 2010 at 6:23 pm