About molecular tomato soup
Molecular tomato soup is a modern and innovative take on the classic tomato soup. This dish combines the principles of molecular gastronomy with traditional flavors to create a unique and visually appealing culinary experience.
Using advanced techniques and ingredients commonly associated with molecular gastronomy, chefs are able to transform the texture and presentation of the tomato soup. The molecular approach involves breaking down the components of the dish and manipulating them to create new forms and textures. In the case of molecular tomato soup, this could mean turning the soup into a foam, gel, or even spherical droplets.
- Mix tomato paste, water, and agar-agar powder in a saucepan.
- Heat the mixture over medium heat, stirring constantly until it reaches a boil.
- Simmer for 2 minutes and then remove from heat.
- Using a syringe, carefully transfer the mixture into small droplets and drop them into a cold olive oil bath to form spheres.
- Allow the spheres to set for a few minutes before removing them from the oil.
- In a separate pot, heat olive oil over medium heat and sauté garlic and onion until translucent.
- Add the diced tomatoes and cook until they become soft and mushy.
- Season with salt, pepper, and sugar to taste.
- Transfer the cooked tomatoes into a blender and blend until smooth.
- Sieve the blended mixture to remove any seeds or large chunks.
- Return the sieved tomato mixture to the pot.
- Add vegetable stock and bring to a simmer.
- Stir in the heavy cream and simmer for an additional 5 minutes.
- Remove the pot from heat and allow the soup to cool slightly.
- Place the soup into a blender and blend until smooth.
- Strain the blended soup to ensure a smooth texture.
- Reheat the soup if necessary and adjust the seasoning.
- Serve the soup in bowls and garnish with the tomato spheres.
- Optional: sprinkle some chopped fresh basil on top for added flavor.
|Nutrient||Per 100g||Per Serving|
|Vegetable broth||1 liter|
|Olive oil||2 tablespoons|
|Balsamic vinegar||1 tablespoon|
|Black pepper||To taste|
|Fresh basil leaves||Handful|
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