Cream of Tomato with Tarragon Floating Islet

By maredan

Ingredients

• Cream of Tomato
• 1 * 1 onion, minced
• 5 * 5 garlic cloves, minced
• 3 * 3 tablespoons (45 ml) olive oil
• 1 1/2 * 1 1/2 cans of 796 ml (28 oz) Italian tomatoes, crushed
• 1/2 * 1/2 cup (125 ml) chicken broth
• 1/2 * 1/2 cup (125 ml) 35% or 15% cream (see note below)
• * Salt and pepper
• Tarragon Floating Islet
• 1 * 1 egg white
• 1 * 1 tablespoon (15 ml) corn syrup
• 1 * 1 tablespoon (15 ml) fresh tarragon, chopped
• 1 * 1 tablespoon (15 ml) hot water
• * Salt and pepper

Details

Servings 4

Preparation

Step 1

Directions
Cream of Tomato

1. In a saucepan, soften onions and garlic in 2 tbsp (30ml) of oil.
2. Add tomatoes and broth. Bring to a boil and let simmer over medium heat for 20 minutes.
3. Season with salt and pepper.
4. In a blender, purée until smooth. Pour through sieve.
5. Add cream and season with salt and pepper.

Tarragon Floating Islet

1. In a bowl, whip egg white and corn syrup until firm peaks are formed.
2. Add tarragon and season with salt and pepper.
3. Pour water in a plate. Scoop 1 tbsp (15 ml) on meringue.
4. With another spoon, shape meringue in an oblong form and make four quenelles.
5. Place them on a plate leaving space between each.
6. Cook in the microwave at high for 15 to 20 seconds.
7. Place a quenelle in the centre of each cream of tomato.
8. Note: If 15% cream is used instead of 35%, it is important not to boil the cream of tomato. This will ensure a smooth mix with no lumps.