CookEat Recipe
Tomato Purée Parmentier
Smooth tomato-white-broth soup with separately cooked diced potatoes.
Method
Steps
Step 1
Prepare full white broth (bouillon blanc) once from 1360 g fresh veal bones and 18900 mL cold starting water.
Step 2
Bring to a boil and skim; add four medium peeled carrots, two small peeled turnips, two peeled onions, one parsley root, three leeks and two celery stalks.
Step 3
Cover and simmer for about four hours, then strain through cheesecloth.
Step 4
Reserve 1890 mL of the strained broth for the soup.
Step 5
Cool unused stock promptly in shallow containers, then refrigerate or freeze.
Step 6
Finely slice the carrot, onion, leek, celery and green pepper. Add the chopped parsley branch and half an ounce raw lean ham, and brown in two tablespoons butter for ten minutes, stirring.
Step 7
Add flour, 946 mL canned tomatoes and two quarts finished white broth, salt/sugar/pepper; simmer an hour, then strain to tureen.
Step 8
Strain out the ham, vegetables and herbs before adding the potatoes.
Step 9
Heat the soup to at least 74 °C before serving.
Step 10
Peel and dice two medium raw potatoes. Boil in one pint water with half a teaspoon salt for twenty minutes until tender; drain and add the potato dice after straining the soup.
Step 11
Serve as smooth tomato broth with visible potato cubes.
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