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Old April 22nd, 2008, 12:56 AM   #11
pastskater
Tommy's Pastskater
 
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Join Date: Feb 2007
Location: California
Posts: 3,452
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FOUR VEGETABLE SOUP
from 5 star famous place in NYC

TOMATO SOUP
8 MED- RIPE RED TOMATOES, PEELED, SEEDED AND CHOPPED
4 GARLIC CLOVES, PEELED AND MASHED
1/2 C. HEAVY CREAM
SALT AND FRESHLY GROUND WHITE PEPPER TO TASTE

RED PEPPER SOUP
1 LB. RED BELL PEPPERS, SEEDED AND DICED
¾ C. WATER
SALT AND PINCH OF FRESHLY GROUND WHITE PEPPER
PINCH OF SUGAR
HEAVY CREAM TO TASTE
TABASCO TO TASTE

ASPARAGUS SOUP
1 LB. ASPARAGUS, TIPS ONLY
6 ½ OZ. SPINACH LEAVES, WELL CLEANED AND STEMS REMOVED
HEAVY CREAM TO TASTE
SALT AND FRESHLY GROUND WHITE PEPPER TO TASTE
PINCH OF SUGAR

TURNIP SOUP
1 LB. TURNIPS, PEELED
HEAVY CREAM TO TASTE
4 TO 5 SAFFRON THREADS
SALT AND FRESHLY GROUND WHITE PEPPER TO TASTE


1. Make the TOMATO SOUP: Combine the tomatoes and garlic in a saucepan, whisk in the cream and season with salt and white pepper to taste. Reduce the mixture over low heat until the tomatoes soften, approximately 20 minutes. In a blender or food processor, puree the mixture. Press through a fine sieve or chinois into a bowl and cover with plastic wrap. Refrigerate

2. Make the RED PEPPER SOUP: Combine the red peppers and water in a saucepan. Season with salt, white pepper, and sugar, cover and cook over low heat unitl the peppers are soft. In a blender, puree’ the mixture then pass through a fine sieve or chinois into a bowl Cover and refrigerate for 2 to 3 hours.. When ready to serve, whisk in the cream, Tbsp to Tbsp, until the soup reaches the desired consistency. Season with Tabasco to taste.

3. Make the ASPARAGUS SOUP: Cook the asparagus in boiling salted water for 2 to 3 minutes, adding the spinach just before the asparagus are tender. Carefully remove the asparagus and spinach with a slotted spoon and place in a strainer. Plunge the asparagus into ice water for 2 to 3 minutes to fix the color. Drain well for approximately 5 minutes so that all the water drains off. Puree
the asparagus and spinach in a blender for at least 2 minutes. Strain the Tbsp. by Tbsp, until the mixture reaches the desired consistency. Season with salt, pepper and sugar.

4.Make the TURNIP SOUP: In a large saucepan, bring 3 to 4 cups salted water to a boil, add the turnips and cook until tender. Place th turnips in a chinois or strainer for 4 to 5 minutes, until all the water has drained. Puree the into a bowl, cover and refrigerate for 2 to 3 hours. When ready to serve, add cream, little by little, until the soup reaches the desired consistency. Add the saffron and season with salt and freshly ground white pepper to taste. Cover with plastic wrap and chill for 2 to 3 hours.
TO SERVE:
ladle the tomato, asparagus, and turnip soups into the three sections of a bowl, carefully keeping them separate. Pour red pepper soup into the center. Garnish with a dollop of crem’e faiche and make a design in the cream with a knife. Top with chives or cheril, or a combination of both.



CREME FRAICHE

2 c. heavy cream
3 TBSP. buttermilk

Combine the heavy cream with the buttermilk in a mixting bowl. Pour the mixture into a ceramic container . Cover witht plastic wrap and place in a warm place for 24 hours. Refrigerate until ready to use.
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