CookEat Recipe
Tomato Purée aux Pâtes
A spiced, strained tomato soup with small Italian pasta tubes.
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
Use plain dried small Italian soup tubes, such as ditalini. Bring the separate pint of water to a boil with the three saltspoons of salt. Add the three ounces of dry pasta, boil for about ten minutes until tender, stirring, then drain through a sieve. Add all the drained pasta to the strained tomato soup, boil together for five minutes, pour into a soup tureen and serve.
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