This is a tomato flavored and colored passed soup which is based upon a second stage roux, sweated vegetables, herbs, bacon trimmings and white stock, to which a reduction of vinegar and sugar are added. The soup is completed with cream at the point of service.
Makes: 2 liters. Cooking time: 1 hour.
Ingredients:
— 100 grams butter
— 150 grams carrots
— 150 grams onions
— 100 grams celery
— 100 grams bacon trimmings
— 100 grams garlic
— 1 clove thyme
— 1 sprig bayleaf
— 1 thyme
— 130 grams flour
— 150 grams tomato puree
— 2½ liters white stock
— seasoning
— 2 dl cream
— 1 dl vinegar
— 30 grams sugar
Method:
(1) Melt the butter in a thick bottomed saucepan.
(2) Add the vegetables, herbs, bacon trimmings and garlic; gently fry until a light golden colour.
(3). Add the flour and stir with a wooden spatule until a roux is formed. Cook until the texture and colour of a second stage roux.
(4) Add the tomato purée; cool slightly and add the boiling white stock.
(5) Simmer for the prescribed time, skimming as necessary.
(6) When cooked, taste the soup and add the required amount of vinegar and sugar reduction in order to adjust the degree of tartness.
(7) Pass the soup through a conical strainer and reboil.
(8) Correct and adjust the seasoning, color and consistency.
(9) Complete the soup at the very last moment before serving with cream or cream and knobs of butter.
Assessment of the completed dish:
(1) The colour should be a natural shade of tomato.
(2) The consistency should be such that it just coats the back of a spoon, similar to that of single cream.
(3) The flavour should be slightly sweet of tomatoes, herbs and bacon.
(4) The texture should be smooth.
Possible problem, causes and solution:
(1) Soup burns while cooking:
— soup is too thick because of excess flour or insufficient stock; care must be taken to measure out the exact amount of flour and stock to avoid making the soup too thick as a burnt soup cannot be rectified.
(2)Soup has an acid flavor:
— too much tomato puree added; add more reduction of vinegar and sugar.
(3) Soup is gluey in texture:
— soup under-cooked; dilute with a little stock and continue to cook for the prescribed time.
(4) Soup is rather pale:
— insufficient tomato purée added; if cream has already been added this cannot be rectified, but note, however, that the addition of cream will lighten the color of the soup.