Recipe of the Month
White Tomato soup with Basil crisps and truffle oil
2kg Cooking tomatoes
100 ml Heavy cream
60g corn flour
20ml truffle oil
250ml Olive oil
100g bunch of basil
1 Loaf crusty rye bread
Salt and white pepper to taste
Using a blender pulp the tomatoes, then place a cloth
into a deep sieve strain off the natural juices but do not squeeze hard or
force the juice to pass, this will take some time to do but you should
extract 750ml of clear and pure tomato juice, do not discard the remaining
pulp as you can freeze it and or use to make sauce, this can be done over
night for best results.
Bring the tomato juice to a gentle boil on maxi sense
setting 7 and thicken with corn flour then add cream and reduce to desired
thickness and let simmer on setting 2 add 10ml truffle oil and whisk in this
enhances the flavour and season with salt and white pepper to taste.
For the basil crisps, in a clean and dry small sauce
pan heat the olive oil ( do not fill pan over 1/3 with oil for your own
safety)on maxi sense setting 7 until a haze comes from the pan then turn off
induction , pick leaves of basil and then fry them in the oil until
transparent and crisp remove from pan with slotted spoon and drain well on
absorbant paper and set aside, the left over oil can be cooled and re used
for other things.
To serve, ladle the soup into a bowl and dribble with a
little of the truffle oil so it appears as droplets on top of the soup and
sprinkle a few crisp basil leaves on top, serve straight away with some
crusty rye bread.
