Lunch-Revised CS tomato soup

Core components and weights were the same. Modifications:

1. Quarter the tomatos and scoop out the pulp into a seive over a bowl-with 15g sugar, onions, tomato paste and garlic already in it, add a bit of salt to pull out the tomato jus/water. Set aside

2. aAdd 4-6 Sprigs of Thyme (leaves removed).

3. Chop tomatoes, discard pulp from seive, combine everything into bowl (tomatoes, sugar tomato jus, tomato paste, salt, garlic, onions and thyme). Cook/microwave.

4. Remove from microwave, put in blender, add a pinch of cloves. process on low and slowly increase speed, once vortex forms, add Xanthan (if using).

5. Once blended-add 115g cubed butter (basically replaces the water). Top with your favorite oil or..... (I used a reduced balsamic-I reduce mine with some port added)

So a few small changes and a flavor that is significantly different. Both quite nice. But if you have a few extra minutes (about 10), it might be worth trying.

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Comments

tangma27

Isn't all the pulp and seeds where most of the umami flavor is?

tshewman

As I understand it, not in the seeds themselves, but in the surounding pulp. The salt over the seive extracts much of this. A gently stir periodically (I only do that for spaghetti sauce but should probably do it more often) helps with the yield. I prefer not to chew on the seeds, but the soup can be made with or without. This was a play-lunch, so just tossing out some ideas.

This evening is LN2, curry and Lamb stock. :-)

tangma27

Oh right right. I misread and thought you strained out the pulp! I'm sure it was delicious hahaha-wasn't trying to be critical, just curious!

Dinner sounds delicious. Wheres..my portion?

tshewman

No worries, criticism makes us better too. :-) The curry and lamb stock was more playing. Took the lamb foam and made Cryo curry balls which were.......such a head turner. Still a touch warm inside and frozen on the outside from the dip in the LN2 and the pepper spice comes through right at the finish. Made a couple heads say WTF! The other thing I played with was making a hollow pasta (like elbow pasta) out of lamb stock using agar and injecting it with warm curry. Still ver good but need to play with additional hydrocolloids. Agar was too fragile alone and many burst when I injected the curry.