This elegant Tomato-Ginger Soup offers a sophisticated twist on classic tomato soup by incorporating the zesty warmth of fresh ginger. The base is built on sauted onions and ginger, simmered with chicken consomm and fresh tomatoes for a deep, savory flavor profile. Enriched with whipping cream and finished with a liaison of egg yolks, the texture becomes incredibly silky and luxurious. It strikes a perfect balance between sweet, tangy, and spicy notes. Ideal for a light lunch or an appetizer course, this soup is comforting yet refined. It pairs beautifully with crusty bread or a simple green salad. While it uses classic French techniques like liaison, the ingredients are accessible, making it a fantastic choice for dinner parties or cozy weeknight meals when you want something special but manageable.
Tomato-Ginger Soup
Description
This elegant Tomato-Ginger Soup offers a sophisticated twist on classic tomato soup by incorporating the zesty warmth of fresh ginger. The base is built on sauted onions and ginger, simmered with chicken consomm and fresh tomatoes for a deep, savory flavor profile. Enriched with whipping cream and finished with a liaison of egg yolks, the texture becomes incredibly silky and luxurious. It strikes a perfect balance between sweet, tangy, and spicy notes. Ideal for a light lunch or an appetizer course, this soup is comforting yet refined. It pairs beautifully with crusty bread or a simple green salad. While it uses classic French techniques like liaison, the ingredients are accessible, making it a fantastic choice for dinner parties or cozy weeknight meals when you want something special but manageable.Ingredients
Directions
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Peel and chop the ginger root and white onion roughly.
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Puree the ginger and onion in a food processor or blender until smooth. Set aside.
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Puree the peeled and seeded tomatoes in the food processor. Set aside.
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Melt the unsalted butter in a medium saucepan over medium heat.
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Add the pureed ginger and onion mixture to the saucepan.
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Saut the mixture until soft and fragrant, but not browned, about 3 to 4 minutes.
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Add the pureed tomatoes (with their juices), chicken consomm, sugar, and salt and white pepper to taste.
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Bring the soup mixture to a boil, then reduce heat and simmer gently for 30 minutes.
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Stir in 1 cup of whipping cream and continue to simmer briefly.
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In a small bowl, lightly beat the egg yolks.
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Gradually whisk about 1 cup of the hot soup into the beaten egg yolks to temper them.
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Slowly pour the egg yolk mixture back into the saucepan, stirring constantly.
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Cook over medium-low heat, stirring continuously, until the soup thickens slightly, about 2 minutes. Do not allow the soup to boil after adding the eggs.
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Taste and adjust seasoning if necessary. Add more cream if a thinner consistency is desired.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 481.3kcal
- % Daily Value *
- Total Fat 50.1g78%
- Saturated Fat 29.8g149%
- Cholesterol 149.0mg50%
- Sodium 52.0mg3%
- Total Carbohydrate 5.8g2%
- Dietary Fiber 0.4g2%
- Sugars 4.5g
- Protein 10.5g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
