champagne and tomato soup.

Champagne and tomato soup.

16 Roma tomatoes, cut in half and roasted

7 cloves of garlic, roasted with the skin on

extra virgin olive oil

2 shallots finely chopped

1 cup champagne, brut

1/2 lemon, juiced

1 quart of water

1.5 tablespoons of sugar

salt and pepper to-taste

Heat the oven to 325º. Cut the tomatoes in half vertically and toss them with olive oil, the garlic cloves, salt and pepper. Place the oiled and seasoned tomatoes cut side down onto a sheet pan with the garlic. Roast uncovered in the oven for 35-45 minutes until the tomatoes are soft and caramelized along the edges.

In a medium sized sauce pot heat up a splash of extra virgin olive oil over medium heat, saute shallots for 3-5 minutes. Add roasted tomatoes and peeled roasted garlic. Deglaze the sauce pot with 1 cup of champagne, reduce the champage for around 5 minutes. Add a strong squeeze of lemon, salt, pepper, sugar and water. Cook for 10-15 minutes to allow the flavors to come together. Check seasonings and add more sugar, salt, pepper or lemon based on preference.

Place soup mixture into a blender and puree for 3 minutes until smooth. Pass the soup mixture through a chinois or fine mesh sieve to create soup with a really nice texture.

Garnish with basil oil, cream and grilled cheese crouton.

For the basil oil.

In a small sauce pot boil some water. Place a mixture of basil, spinach and parsley into the water to blanch it. The herb mix should be mostly basil. Have a bowl of ice water near by to shock the greens after blanching. Blanch the greens in the boiling water and shock them when finished. Once cooled squeeze the remaining water out of the herbs. Place the herbs into a blender with blended oil. Blend until smooth. Place oil herb mixture into the refrigerator covered for a couple hours. Strain oil herb mix through a fine mesh sieve. Store in your fridge for up to two weeks.

Grilled cheese crouton.

This couldn't be easier or more self-explanatory. Make a grilled cheese and cut into a small garnish size (no crust!) and serve it with the soup.

Comments

[Louis]

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[Lucky]

I do not drink alcohol, what would you recommend in place of the champagne in your Champagne and tomato soup? I have had champagne years ago, but what is brut, you state champagne, brute in the recipe.

Thanks

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