Potage De Tomate Or Tomato Soup If You Prefer Recipes

FRESH TOMATO VELOUTé SOUP

Steps:

• Step 1 - In heavy bottom pot, over medium heat, melt 1 tablespoon of butter. When the butter is foaming, add the onion and garlic. Cook for about 3 minutes, stirring occasionally, until the onion is translucent but not caramelized yet. Add the diced tomatoes, black pepper, cloves, cayenne pepper (optional), hot pepper flakes (optional) and stock (vegetable or chicken). Stir and bring to a gentle boil. Cover with a lid, turn the heat to medium-low and gently boil for 20 minutes.
• Step 2 - After 20 minutes, purée the soup until smooth, using a food mill, immersion hand blender or working in batches using a regular blender. Transfer the soup to a large bowl and set aside.
• Step 3 - Rinse and dry your heavy bottom pot and place it back onto the stove top, over medium heat. Melt 2 tablespoons of butter. Sprinkle with the flour and cook for 1 minute stirring constantly with a wooden spoon, until a thick paste forms (a roux) that leaves the edges of the pan clean. Switch to a whisk, and start adding the soup, one cup at a time, and whisking well between each addition to avoid any lumps.
• Step 4 - Once all the soup is back into the pot and smooth, season with salt and stir in 1 tablespoon of honey. Taste and adjust seasoning if needed, with more salt and/or honey.
• For serving, pour the soup into bowls and top with a dollop of crème fraiche or heavy cream.
• Optional: Garnish with fresh herbs (ie. parsley or basil) or micro-greens (as pictured).

POTAGE DE TOMATE (OR TOMATO SOUP IF YOU PREFER!!)

Steps:

• Chop the onion and saute in the butter in a 6 quart pot until soft and clear, but do not brown.
• Add the tomatoes with liquid,tomato paste, thyme, sugar, salt and pepper to the pot, and simmer on low heat for 30 minutes.
• Add 2 cups of the broth and simmer for 15 minutes more.
• Remove the soup from the heat and puree in the food processor or a ricer.
• Pour through a strainer to remove the seeds.
• Add more broth if needed to reach the consistency you desire.
• Reheat the soup stirring in the heavy cream, but do not boil.
• Garnish if you wish with chopped fresh basil, or chopped fresh chives, or chopped green onion.

POTAGE CRèME DE TOMATES ET DE POMMES DE TERRE

Steps:

• Melt the butter in a large saucepan over medium low heat. As soon as it melts, add the leeks and cook, stirring occasionally, until softened, about 5 minutes. Keep the heat moderate-you want the butter and leeks to remain pale in color. Meanwhile, cut the tomatoes in half through their equators, squeeze and shake out the seeds, then chop the pulp.
• Stir in the tomatoes and cook, stirring occasionally, for 5 minutes; add the potatoes. Season with salt and pepper and add the stock. Bring the soup to a boil, then reduce the heat and simmer for 30 minutes.
• Using a food mill, an immersion blender, or an upright blender, puree the mixture until smooth, working in batches if necessary. (In this as in every instance, take care when pureeing hot liquid; it's best, if you have the time, to let the mixture cool to room temperature before pureeing.) Reheat the soup (or refrigerate for up to a day before reheating); stir in the cream and additional salt and pepper as needed. If the soup seems too thick, thin it with cream or water. Garnish with chervil and serve immediately.
• Omit the tomatoes. Cook through the pureeing of the soup. Rather than reheat, cool the soup and then refrigerate for at least 2 hours or until completely chilled. Stir the cream into the chilled soup immediately before serving and garnish with snipped chives. (You can also serve this soup hot if you like.)