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Tomato Soup with Bocconcinis
Chef Jill Davie of Josie Restaurant – Santa Monica, CA
Adapted by StarChefs
Yield: 8 Servings
Ingredients:
- 15 tomatoes
- 1 quart water
- ½ cup olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1/3 cup flour
- 3 sprigs thyme
- 5 leaves basil, whole
- 5 peppercorns
- 1 bay leaf
- Salt and pepper, to taste
- 24 small mozzarella balls (bocconcinis)
- Basil leaves for garnish
Method:
Cook tomatoes in simmering water for 20 minutes or until tender. Puree in
blender with water in batches. Strain to remove skin and seeds.
Heat olive oil in medium pot over medium heat. Add onions and sweat.
Add garlic and cook approximately one minute. Whisk flour into pot slowly
to make light roux. Add tomato liquid slowly, whisking constantly to avoid
any lumps.
Wrap thyme, basil, peppercorns and bay leaf in cheesecloth and tie with
string to make bouquet garni. Drop bouquet garni into soup and simmer
very gently for thirty minutes. Remove bouquet and season with salt and
pepper.
Serve soup in shallow bowls garnished with three balls of mozzarella
and one leaf of basil each.
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