Cream of Tomato Soup in Puff Pastry
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Credit: Philippe Jeanty, Chef, Bistro Jeanty, Yountville, Calif.
The National Culinary Review, May 2011
10 oz. unsalted California butter, divided
1 lb. yellow onions, sliced
12 garlic cloves
2 bay leaves
1 T. whole black peppercorns
2 t. dried thyme leaves
½ cup tomato paste
5 lbs. ripe tomatoes, cored, quartered
2 qts. California heavy cream
1 t. ground white pepper
Salt, to taste
4 lbs. puff pastry
2 eggs, beaten with 2 T. water
Method: In large stockpot over medium-low heat, melt 8 oz. butter. Add onions, garlic, bay leaves, peppercorns and thyme. Cover; cook about 5 minutes, or until onions are soft (do not let onions color). Add tomato paste; lightly “toast” to cook out raw flavor. Add tomatoes and 2 cups water, if needed (only if tomatoes are not ripe and juicy). Simmer over low heat 30-40 minutes, or until tomatoes and onions are soft. Purée through food mill. Return soup to stockpot. Add cream, pepper and remaining butter; season with salt. Bring to a simmer. Remove from heat; refrigerate until completely cooled. Divide soup among 24 (8-oz.) soup cups or bowls. Roll out puff pastry ¼-inch thick. Cut into 24 rounds slightly larger than cups. Paint rounds with egg wash; place, egg wash side down, over tops of cups. Press overhanging dough against sides of cups, pulling lightly to make a taut lid (do not let dough touch soup). For each serving, to order: Lightly paint dough with egg wash without pushing down. Bake in 450°F oven 10-15 minutes, or until dough is puffed and golden-brown. Do not open oven in first several minutes of cooking to prevent dough from falling. Serve immediately.
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