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Prep Time: 75 Minutes Cook Time: 135 Minutes |
Ready In: 210 Minutes Servings: 6 |
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The riper the tomatoes, the better the flavor of this delicate consommé. To clarify it, we've used the traditional French method of creating an egg-white raft, which attracts particles from the simmering broth and is then discarded. Though the consommé is served cold, it is not jellied. Ingredients:
1 1/2 lb fennel (sometimes called anise; 1 large bulb or 2 small) |
2 medium onions, coarsely chopped |
2 garlic cloves, coarsely chopped |
2 tablespoons olive oil |
5 lb tomatoes (preferably plum), quartered and puréed in a food processor |
1 1/2 teaspoons fine sea salt |
1 teaspoon black pepper |
8 large egg whites, chilled |
1/4 cup coarsely chopped fresh flat-leaf parsley |
2 tablespoons coarsely chopped fresh basil |
1 tablespoon coarsely chopped fresh tarragon |
1/2 cup ice, lightly crushed if cubes are large |
10 oz mixed yellow and red pear tomatoes, halved lengthwise |
1 1/2 teaspoons sherry vinegar |
Directions:
1. Cut fronds from fennel stalks and reserve. Cut whole fennel (with stalks) in half lengthwise and core. Separate layers, reserving 3 or 4 tender inner pieces, and coarsely chop remaining fennel, including stalks.
2. Cook onions, garlic, and chopped fennel in oil in a 5- to 6-quart heavy pot over moderate heat, stirring frequently, until softened, 10 to 12 minutes. Stir in puréed tomato, 1 teaspoon sea salt, and 1/2 teaspoon pepper and simmer, uncovered, stirring occasionally, 20 minutes.
3. Pour tomato mixture through a fine-mesh sieve into a 4-quart saucepan, pressing hard on solids and then discarding them, and bring tomato broth to a full boil.
4. Whisk together egg whites, herbs, ice, remaining 1/2 teaspoon sea salt, and remaining 1/2 teaspoon pepper in a bowl until frothy, then quickly pour into boiling broth, whisking vigorously 2 or 3 times. (Egg mixture will rise to surface and form a raft. ) When broth returns to a simmer, find a place where bubbles break through raft and gently enlarge hole to the size of a ladle. Cook broth at a bare simmer, uncovered, without stirring (keep raft opening clear by gently spooning out any froth), until broth is clear, 15 to 20 minutes.
5. Remove saucepan from heat and, disturbing raft as little as possible, carefully ladle out consommé through opening in raft, tilting saucepan as necessary, and transfer to cleaned fine-mesh sieve lined with a double layer of dampened paper towels set over a bowl or large glass measure. Discard raft. Chill consommé, uncovered, until cold, about 1 1/2 hours.
6. Just before serving, season consommé with salt. Slice reserved tender fennel into thin slivers and toss with fennel fronds, pear tomatoes, and vinegar. Divide consommé and tomato salad among chilled bowls.
7. Cooks' note: Consommé (without tomato salad) can be made 3 days ahead and cooled, uncovered, then chilled, covered.
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