CookEat Recipe
Tomato Purée with Tapioca
Strained tomato soup with ham, vegetables and warming spices, finished with small tapioca pearls.
Method
Steps
Step 1
Cut one ounce of uncooked lean cured unsmoked ham into small pieces. Slice half a small carrot, one onion, two leeks, half a green pepper and one branch of celery. Chop two branches of parsley and crush half a garlic bean.
Step 2
Put these ingredients in a saucepan with one ounce of butter and cook for about ten minutes, stirring frequently, until lightly browned. Add two tablespoons of flour and stir briskly.
Step 3
Add one and a half pints of crushed canned tomatoes and two quarts of hot water. Add one saltspoon of thyme, one sprig of bay, one clove, one teaspoon of allspice, one heavy teaspoon of salt, one tablespoon of fine sugar and half a lightly filled teaspoon of white pepper. Cover and simmer slowly for one hour and fifteen minutes, continuing as needed until the ham and soup reach at least 165°F throughout.
Step 4
While the soup simmers, bring the separate half pint of prepared unsalted beef broth to a boil in another saucepan. Add two ounces of small tapioca pearls and stir with a wooden spoon for one minute. Cook for about fifteen minutes, stirring occasionally, until the pearls are tender and translucent, extending the cooking if needed for the product.
Step 5
Strain the tomato soup through a fine conical strainer into a clean saucepan. Add all the tapioca and its cooking broth, mix gently and boil for five minutes. Pour into a hot soup tureen and serve.
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