Tomato-ginger Soup Recipe
Yield: 4 cupsRecipe by luhu.jp
Ingredients:
3 ounce: Ginger root,
2 tbsp: Sugar,
1 medium: White onion,
Salt, white pepper
4: Tomatoes, peeled and seeded
1 cup: Approx. whipping cream,
1/2 cup: Unsalted butter,
2: Egg yolks,
1/2 cup: Chicken consomme,
Directions:
Puree the ginger and onion in a food processor. Set aside. Puree the
tomatoes. Set aside. Melt the butter over medium heat in a saucepan.
Add the ginger and onion. Saute until soft, but not brown, about 3 to
4 minutes. Add the pureed tomatoes (with their juice), consomme,
sugar, and salt and pepper to taste. Bring to a boil. Stir in 1 cup
whipping cream. Reduce heat and simmer 30 minutes. Lightly beat the
egg yolks in a small bowl. Gradually stir in about 1 cup hot soup to
warm the egg yolks, then add the mixture to the soup in the saucepan.
Cook, stirring over medium heat without boiling, until soup thickens
slightly, about 2 minutes. Add more cream for a thinner soup, if
desired.
Source from luhu.jp
tomatoes. Set aside. Melt the butter over medium heat in a saucepan.
Add the ginger and onion. Saute until soft, but not brown, about 3 to
4 minutes. Add the pureed tomatoes (with their juice), consomme,
sugar, and salt and pepper to taste. Bring to a boil. Stir in 1 cup
whipping cream. Reduce heat and simmer 30 minutes. Lightly beat the
egg yolks in a small bowl. Gradually stir in about 1 cup hot soup to
warm the egg yolks, then add the mixture to the soup in the saucepan.
Cook, stirring over medium heat without boiling, until soup thickens
slightly, about 2 minutes. Add more cream for a thinner soup, if
desired.
Source from luhu.jp