CookEat Recipe
Spaghetti and Polenta Quenelle Soup
Tomato consommé with short spaghetti and soft polenta quenelles, served with Parmesan.
Method
Steps
Step 1
Cut the two pounds raw beef shin into pieces. Slice the carrot, turnip and onion, and chop the parsley branch, garlic clove, celery branch, one chervil branch and leek branch. Put these in a large clean saucepan with the one tablespoon salt, ten black peppercorns, one clove, five allspice berries, one bay-leaf sprig and one saltspoon thyme. Add enough cold water to nearly cover the solids, cover and refrigerate at 40°F or colder for one hour.
Step 2
Put the pan on the heat and stir gently while cooking for five minutes. Add the separate two and a half quarts boiling water, stir and bring back to a boil. Cover and gently simmer for one and a half hours.
Step 3
Strain all the actual consommé through clean food-safe cheesecloth into a clean saucepan, removing the meat and aromatics, and keep hot for immediate use.
Step 4
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 5
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 6
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 7
Add one actual pint of the finished tomato sauce to all the hot strained consommé and keep gently boiling. Meanwhile boil the four ounces raw spaghetti in the one quart water for the spaghetti with half a teaspoon salt for about ten minutes until tender. Drain well, cut into half-inch pieces and add to the soup.
Step 8
For the polenta quenelles, briskly mix three commercially pasteurized egg-yolk equivalents with the separate one ounce butter for six minutes until creamy. Mix in two and a half ounces fine yellow cornmeal, two saltspoons salt, one saltspoon finely ground white pepper and half a saltspoon grated nutmeg for one minute.
Step 9
Bring the remaining two quarts water for the quenelles to a boil in a separate pan with one teaspoon salt. Use two teaspoons dipped in hot water to form small quenelles from the complete mixture, dropping them into the boiling water as they are shaped. Boil gently until firm throughout, the cornmeal is fully cooked and the centres reach 160°F. Drain on a clean food-safe cloth and trim neatly.
Step 10
Add all the drained quenelles to the spaghetti and tomato consommé and gently boil for ten minutes more. Pour into a warm tureen and serve promptly with the two ounces grated Parmesan separately.
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