Clear Tomato Soup
Soups • Kazakhstani
Description
Fresh artichokes can be used without soaking, but they should be sautéed for an additional 3 to 5 minutes.
Ingredients
- Water 0 qt
- Olive Oil 3 spoons
- Onion 1 head
- Carrot 1 piece
- Leek 1 piece
- Celery stalk 2 pieces
- Bay leaf 1 piece
- Thyme to taste
- Garlic 2 cloves
- Basil 2 spoons
- Tarragon 2 spoons
- Tomato Puree 35 oz
- Egg white 4 pieces
- Tuna 5 oz
- Canned White Asparagus 5 oz
- Champignons 1 piece
- Sugar to taste
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Sauté coarsely chopped onion, carrot, the white part of leek, celery, and whole garlic cloves with thyme, bay leaf, basil, and tarragon in olive oil until browned. Remove the garlic and thyme, add 750 grams of tomato puree, simmer together, add hot water, and cook for 20–30 minutes. Season with salt and sugar to taste. Then let it cool completely and strain through a coarse sieve.
Step 2
Whisk the egg whites together with the remaining tomato puree and pepper until frothy, then mix with the cold broth and start heating, stirring constantly to ensure that the tomato mixture combines with the egg whites and curdles into small flakes, not large ones. Strain the soup from the egg white flakes through a fine sieve.
Step 3
Soak the artichokes in cold water for one hour, then drain them.
Step 4
Cut the tuna into portion-sized pieces, season with salt and pepper, and sear for 1–2 minutes on each side until golden brown. Slice the mushrooms and sauté them along with the artichokes until they are also golden.
Step 5
Ladle the soup into individual bowls, add pieces of tuna, mushrooms, and artichokes, and garnish with basil.
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