Clear tomato essence
Ingredients for 4 servings
- 1 kg sun-ripened organic tomatoes
- 500 g organic cherry tomatoes
- 200 g leek
- 1 red onion
- 150 g shiitake mushrooms
- 150 ml cooking Madeira wine
- 1 litre vegetable stock
- Salt
- Cayenne pepper
- Olive oil
Preparation
Wash the tomatoes and fry them whole in olive oil in a large pan over a high heat. Wash the leek, peel the onion, chop both and add. Add the whole shiitake mushrooms and simmer for a further five minutes, stirring constantly.
When the tomatoes burst open, deglaze with Madeira wine. Then reduce for a further two to three minutes, stirring constantly. Pour in the vegetable stock and cook on a two-thirds heat for 20 minutes.
Strain everything through a coarse sieve, carefully pressing the juice out of the tomatoes with a fork. Strain the still cloudy stock through a fine cloth strainer.
Season with salt, cayenne pepper and olive oil. Place a thin slice of tomato in the bowl before pouring in the soup.
Bon appétit!
Park Igls blog
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