Crème de tomates a creamy tomato soup with real garden fresh flavors (chef recipe )
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- Опубликовано: 8 июл 2024
- Today I am trying out another recipe from French chef Roger Vergé called the "crème de tomates". a simple creamy tomato soup that is full of sunny flavors. healthy, fresh and silky this tomato soup shows what simple pleasure are all about. Written recipe: bit.ly/3H34QoH
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🧅🥕INGREDIENTS🥕🧅
400 grams ripe fresh tomatoes (or good quality ones out of a can)
1 garlic clove
2 or 3 twigs of thyme
1 medium size white onion
30 grams butter ( for the onions)
250 ml clear chicken stock
80 ml good quality cream (heavy cream)
1 egg yolk
half a teaspoon sugar
salt and pepper to season.
2 tablespoon diced tin tomatoes for the garnish
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Хобби
So I made this yesterday, and here's what I found:
1. You can't take your eyes off the onions for a second!
2. I made a chicken stock that was a bit on the oniony side. I'd recommend using the mildest onions possible, as the onions can overwhelm the tomatoes.
3. This is not tomato season right now, so the tomatoes were a tad bland. I added about 1/2 can of tomato sauce, which helped. Maybe next time I'll just try canned.
4. I used a food processor instead of a food mill or stick mixer. Gave a slightly grainy texture to the soup, which we liked.
5. Saved some soup in the fridge for the next day, and the flavors were so much more intense.
6. I think adding a chiffonade of basil would be a nice touch.
7.. My husband declared the soup wonderful!
Thank you!
Being a budding chef I must say that this channel is a treasure box of true culinary knowledge ..... thanx buddy for sharing these Escoffier oriented knowledge to every one ...
Just got done making it. DELICIOUS!!! Love the simplicity of the technique and the depth of flavours. I used a stick blender and filtered the soup after that. It was thick and then became thicker. Wife and son loved it. Thanks.
thanks 🙂
I made this today and it was wonderful. I am not a cook, an eater maybe, but I was very happy with the product and will do this all summer.
Made it for lunch today using an assortment of tomatoes from my wife's garden. I made a double batch. It was OUTRAGEOUS! Thank you SO much for this recipe.
Thank you. Best tomato soup I have ever tasted, I didn't have enough fresh tomatoes - I added a small jar of Cirio Paasata too . Delicious.
thanks for trying the recipe 🙂
Some grilled cheese sandwiches would be just perfect with that tomato soup. Cheers, Stephane!
Croque monsieur!
Ah. Sweet summertime soup. Fresh tomatoes for those living in the southern hemisphere.
Thanks for the amazing cooking video that combines a creamy tomato soup with a fresh taste 👍
I did 30 kg of passata last week and 40 this week. The first week Roma’s were large. The second week they were smaller. The second batch we were trying to refine our method so only cooked the tomatoes to a split skin.They were so undercooked the electric separator wouldn’t work. Had to re cook the the tomatoes but they came out absolutely the best we’ve had in years.
10kgs went through the electric mincer in the usual manner but after that the auger blocked.
Made tomato juice from the light pressings we took from the massive 30 litre stockpot with deep basket.Reduced and seasoned that as tomato juice. Basically I threw in the Basil stems, some salt , black peppercorns, a little msg, and a dessertspoon of sugar into a 6 litre pot. Strained, bottled and crown sealed and pasteurised.
I’ve always let that lovely tomato water go down the sink before. 🤦♀️
Edit. The tomatoes need to be cooked to a soft pulpy state or the separators won’t handle them.
I really needed this tutorial!
Made it tonight with canned tomatoes and it was absolutely delicious. Thank you for that recipe. ❤
I'll definitely save this recipe for the summer when we can make this with our delicious tomatoes fresh from the garden. Yum!
Excellent video. Thank you for sharing
I made this soup today and it was amazing. So simple, full of goodness and delirious. Thank you.
This is love 😍
The picture at the end is lovely.
Love it! Simple, delicious, and finish up very elegantly❤️. Thank you 🙏🏻🙏🏻
Yum! Mouth watering 🤤
thank you for your constant effort. really appreciated!
That looks amazing! Thank you!
Stick blender: not as smooth a result but has slight advantages - more fibre in the dish + easier washing-up.
yeah i toss out any part of a recipe that says throw out literally most of the healthy bits in exchange for having a water like consistency. I am never a big fan of super strained soups even if its more high class or whatever
That’s fine if you want but the seeds are actually bitter and alter the favour.
@@fussyrenovator7551 oh humm
@Fussy Renovator I wonder if what people find "bitter" is genetic? Citrus pith is tasteless to me and we all know from school that's genetic. Tomato seeds are also tasteless to me. Can you eat fresh tomatoes, or do the seeds become bitter when cooked?
@@pynn1000 I eat the seeds of raw tomatoes all the time but if I’m making passata which he is doing I always take out the skin and seeds. But then I’m doing 60 to 100 kg each Summer and using an electric tomato press. If I’m doing a small amount I use a mouli like he is except mine is about 100 years old and not plastic.
Interestingly I never used to strain my gravy before he said to strain it. I was shocked at how it refined and improved the gravy.
The Italians always remove the seeds from their passata and I believe it is because they are bitter. Also the appearance isn’t as pleasing.
Coriander is a thing you can love or hate because of genetics
I have also started to peel my capsicums after a comment left on Jacques Pepin’s RUclips channel. He didn’t peel them but a commenter did and they are so much more enjoyable peeled. Go figure.
Looks so delicious...
A creamy, delicious tomato soup! 😋
Looks delicious.
awesome, great recipe. my soup turned out perfectly french
Superb
Delicious
Looks exquisit
Excellent cooking
formidable
My tomato consommé turned out cloudy. I'll add cream and make it into crème de tomates! Thanks!
that was perfect. Thanks for the recipe🙏🙏🌹🌹
🙂👍
I have been thinking of trying tomato soup, something i could relate to and easy to do. After watching your video looks like I have one now. Thanks for all the tips You share during cooking.
hope you like it 🙂
very good ✅❤️
Yummy!
Thank you for sharing
Greetings from Singapore 🌹🌹🌹
Edith, a happy Subcriber
I am an aspiring Chef, considering Escoffier Culinary School, these videos will help, a true Chef should learn as many crusines as possible, an Italian Chef should learn Indian cooking, a Hibachi Chef should learn Mexican cooking, a German Chef should learn Italian.
Is it wrong for me to want to turn this wonderful recipe into a lobster bisque?
It's not wrong if that's what you want to do. You're making it for you, other opinions are irrelevant.
Wonderful!
Hello Cheryl
That's a nice comment... Well how are you today? I wish you a happy day 🍒🌹
Minimum effort - Maximum Satisfaction , thanks!!!!
I usually add creme fraiche and some red chilly. I think it is called Mexican-style creamy tomato soup. A divided boiled egg floating on the top of the plate with soup is very nice too.
Hi Stephen welcome back love your videos ♥️
👍thanks
This looks fantastic, I'm trying it tonight. Loving your new web site. And we finally get to see what the master food photographer looks like!
New website is missing a lot of recipes that were on the old one. Really annoyed by that.
@@emilpindur9400 we are still transferring the recipes from the old website bear with us.
Your channel is awesome - looks delicious
thanks 🙂
Hi Chef, you probably know this, but if you tie the Thyme together and then wrap the other end of the thread around the saucepan handle, it makes removing the Thyme very easy. Keep up the good work.
The complete opposite of an simple italian tomatoe soup🤣 Looks delicious!
Would it be good served cold in the summer?
Merçi Stephane, ça a l'air trés bon.
👍
One trick I have learned with herbs is to place them in a tea egg when cooking a soup. You still get the flavours and it is easy to remove when needed! The tea egg does not affect the taste and it is easier to create than a bouquet garni!
Absolutely. I have a "tea ball" (where I live it's not called a tea egg) and that's the only use I have for it!
Grilled cheese sandwich for dipping is the only thing that needs to be added to this.
😄
Here!!!
👏🏾👏🏾👏🏾
I just made this and it turned out pretty well with good flavours. I used a 500gm carton of passata as it’s not the season for tomatoes and the passata is quicker and easier. I think the soup was tastier without the cream. I had to add a squirt of tomato paste as the cream diluted the taste and colour. I have no idea what the egg yolk is doing for this recipe - it seems a bit odd. I’m leaving that out next time.
Thanks. I made it and it was awesome. But for me it needs to much time and effort. I may skip the straining next time and just add mixture of cream and egg yolk to the pot.
Sounds delicious. If that is a tin lined pan get a plastic whisk! I think this may be lunch today - thank you.
🍅
Looks delicious, will use tinned tomatoes, organic, no skin or pips, so okay to use a stick blender. Can't do dairy. Will make cashew cream. Thank you 👍
that’s an idea 👍
I just made a giant tomato bisque for freezing whatfer taking on the road with me. (Long haul truc driver)
This will be next in rotation for tomato soup.
I made it again. This time I made a quadruple batch: 1600g tomatos, 2 large onions instead of 1 medium. That's a lot of onions! I cooked in a large pan and sauted the onions over med-low for 15 minutes almost constantly stirring them around. At the end they were rather limp and still white. When I put the pre-cream mix in my food mill it nicely squeezed all the juice from the tomatoes. But the mill didn't do much to the onions. In the video I don't see much onion left in the mill when cranking is complete and my memory is too bad to remember 12 days ago when I made it previously. The onions left in the food mill had a thick (I wouldn't say solid) inside. Would another 5 minutes or more have been good for the onions considering there were about 4 times more of them? Nevertheless the result was delicious. I filtered the food mill's output through a very fine mesh strainer with the result the soup was quite thin and the thickening didn't accomplish much.
I wonder how a generous pinch of saffron would have gone with it?
Maybe!
Why we dint had teachers like that. When we were all in school back in those days.
I came out knowing NOTHING about
HOME ECONOMIC
❤🙏❤😋😍🥰❤👍❤
Just wondering wether adding some tomato powder might improve the colour?
I think people should get used to the real color of food. You don’t have to color it to be at excellent dish.
How about thickening this with mayonnaise instead of egg🤔
You could peel your tomatoes before you start, and maybe also roast your tomatoes before you start making the soup.
That doesn’t remove the seeds which are bitter and alter the flavour.
@@fussyrenovator7551 seeds can be removed manually :) not very difficult, just takes a little extra prep
Add some masala and chicken and you have your self a nice chicken tikka masala.
Why the addition of egg?
For thickening the soup 😀
@0:07 Now you're just messing with me 🤔. 🐸 or no 🐸, no one can understand that one! 😄
tata de on Europe to be or not
Sugar in tomato soup? Hard Pass
Too many steps. Blend in the pot and also add the egg and cream into the pot. Deliberately complicated for no reason.
Interesting and wrong pronunciation of tomato, but carry on.
More English speakers pronounce it this way than the alternative, also correct, way.
Australian/French pandering to the American market. I loved him more when he was just French /Australian, living in Port Fairy.
@@fussyrenovator7551 Yes I'm sure that's it. I'm sure he lay awake nights before he made this video, worrying about about how Americans pronounce "tomato," knowing his entire RUclips career might hang in the balance 🙄
Fake Chef!
He has never said he was a chef.
🇵🇸🤲My kids need help communicating with whatsapp attached to the picture