CookEat Recipe
Tomato Purée Andalouse
A spiced, strained tomato soup finished with fine vermicelli.
Method
Steps
Step 1
Wash the vegetables and herbs. Peel and slice half a small carrot and one small onion. Trim and thinly slice the two leeks, half green pepper and one celery rib. Chop the two parsley branches and crush half a garlic bean. Use lean uncooked cured unsmoked ham labelled for cooking, trim it and measure two ounces, then cut into very small pieces. Put these prepared ingredients in a saucepan with the ounce of butter and cook to a light brown for about ten minutes, stirring frequently.
Step 2
Stir in the two heavy tablespoons of flour briskly. Wash and crush enough fresh red tomatoes to measure one quart after crushing. Add the crushed tomatoes and two quarts of hot water and mix well. Add the saltspoon of finely crumbled dried thyme leaves, one sprig of bay leaves, clove, teaspoon of ground allspice, teaspoon of salt, tablespoon of sugar and half a light teaspoon of white pepper. Cover and simmer slowly for about one hour and fifteen minutes. Check that the ham has reached at least 70°C for two minutes.
Step 3
Press the tomato preparation through a fine conical strainer into another clean saucepan, leaving behind the coarse ham, vegetable and herb remnants. Keep the strained soup hot at 140°F or above while the garnish cooks.
Step 4
Bring a little separate water to a boil in a small saucepan, enough to immerse the vermicelli and let it move freely. Add the two ounces of dry vermicelli, boil for about eight minutes until tender and drain. Add the drained vermicelli to the strained tomato soup, boil together for five minutes, pour into a hot soup tureen and serve.
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