CookEat Recipe
Crème Aurore
A smooth asparagus and tomato soup finished with milk, cream and egg yolks.
Method
Steps
Step 1
For the tomato sauce, dice the four ounces lean raw ham, slice two carrots and two onions, and chop one leek, two parsley branches, one celery branch, one green pepper and one garlic clove. Melt two ounces butter in a large saucepan. Add the ham and these vegetables with two cloves, one teaspoon whole peppercorns, half a bay-leaf sprig, half a thyme sprig, one tablespoon salt and one light tablespoon icing sugar. Cook over brisk heat for about twelve minutes, stirring, until lightly browned.
Step 2
Stir the four tablespoons flour into the sauce pan and cook for five minutes. Add the two quarts fresh ripe red tomatoes cut into quarters and one quart cold water. Mix, cover and simmer very gently for one and a half hours, stirring occasionally. The diced ham must be thoroughly cooked; check that its centre reaches 70°C for two minutes.
Step 3
Press the sauce through a sieve and then strain through clean food-safe cheesecloth. Measure the actual finished sauce portion needed below and keep it hot for immediate use. Divide the unused sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours; freeze for longer storage.
Step 4
Open the one pint can green asparagus tips. Drain into a clean bowl, retaining all the liquid. Heat half an ounce of the butter in a saucepan, add the tips and cook for ten minutes, then mash them with a wooden spoon.
Step 5
Add the separate one and a half quarts water, all the retained asparagus liquid, separate one minced onion, separate two cloves and separate two parsley branches. Season with one and a half teaspoons of the soup salt and boil gently for thirty minutes. Measure one actual pint of the finished tomato sauce, add and mix.
Step 6
In another saucepan heat the separate one ounce butter with the two ounces flour and mix for two minutes. Gradually add all the asparagus-tomato soup and the half pint pasteurized milk. Mix thoroughly and boil for ten minutes until the flour is fully cooked. Stir in the remaining half teaspoon soup salt, one teaspoon granulated sugar and two saltspoons cayenne.
Step 7
Mix the two commercially pasteurized egg-yolk equivalents with the one gill cream, stir in a little hot soup, then stir back into the pan with the final half ounce butter. Heat gently while stirring for about five minutes, continuing until the soup reaches at least 160°F. Strain through a clean sieve and then clean food-safe cheesecloth into a warm tureen and serve promptly.
Cooked it? Rate it.
Cooked 0 times