Tomato Soup Recipe

This wonderful tomato soup recipe comes from the Bistro Jeanty restaurant in Yountville, California. It's one of many fantastic restaurant recipes in Napa Valley.

You will need 2 1/2 lbs ripe/juicy tomatoes, 1/2 cup butter, 1/2 pound of onion, 6 garlic cloves, 1/4 c of tomato paste, 1 bay leaf, 1/2 Tb. pepper corns, 1 tsp. thyme, 4 cups heavy cream, 1 tbsp butter. Salt to taste, 1/2 tsp white pepper, 1 lb. puff pastry, 1 egg.

Procedure:
Melt the ½ cup butter in a large stockpot over medium-low heat. Add the onions, garlic, thyme,
bay leaf and peppercorns; cover and cook for about 5 minutes. Do not let the onions color. Add
tomato paste and lightly "toast" the tomato paste to cook out the raw flavor the add tomatoes,
and water if needed. Simmer over low heat for 30-40 minutes, until the tomatoes and onions are very soft and broken down. Puree by passing through a food mill. A food mill works best however you may use a blender in batches or a handheld immersion blender until finished, the strain. Return the soup o the pot. Add the cream, salt, white pepper and remaining butter to taste. Bring soup to a simmer then remove from heat. Allow the soup to cool for two hours or overnight - in the refrigerator.
Divide the soup among six 8-ounce soup cups or bowls. Roll out the puff pastry to 1/4 inch. Cut into 6 rounds slightly larger than your cups. Paint the dough with the egg wash and turn the circles, egg wash side down, over the tops of the cups, pulling lightly on the sides to make the
dough somewhat tight like a drum. Try not to allow the dough to touch the soup. These may be made up to 24 hours in advance and covered with plastic in the refrigerator. Preheat oven to 450 degrees. Lightly paint the top of the dough rounds with egg wash with out pushing the dough down. Bake for 10-15 minutes, until the dough is golden brown. Do not open the oven in the first several
minutes of cooking as the dough may fall. Serve immediately.

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[ShlonBetts]

Question: Does the bay leaf get removed before you blend it? Sorry, new to cooking and it just seems weird to blend the leaf. I guess it cooks down enough that you won't notice any chunks and straining helps remove pieces that will be too noticeable when eating? Thank you!

[ChefTips]

@ShlonBetts Yes, you can remove it before blending.

[velocity80]

Chef Jason,i gotta tell you are one of the best chefs on youtube.Your recipes are simple,your style is unique and you really seem to be a nice person.A huge fan form India

[ChefTips]

@velocity80

Thank you so much!

[ethalox]

I tried this a month ago and it is incredible. Big thumbs up. Note that if you find it too rich, you can easily just add milk as you bring it to a re-boil. (I made the soup, not the dish)

[ChefTips]

@ethalox

Thanks so much for the commenting and sharing your variation!

[obaidCarkey]

This guy is getting lots of sex from his wife, no question about that!

Never seen a guy be so happy and smile so much. Its like he is living on another planet with no wars or tsunamis! He smiles more in 5 minutes than i do in 5 weeks!

[PeterStorm81]

Im from europe and our meassuringsystem is a bit different.

So for you who didnt knew this.

1 cup = 240 millilitres or 226 grams

1/4 cup = 60 millitres or 57 grams

For easy meassuring its more easy to make it like 230 and 60 grams ofcourse :)

Dont ask me why but they seem to have other numbers :)

Hope this is of some use to you all.

Ps the soup tastes wonderfull :D Thanx for the recipe.

[eli41477]

I cooked this last night it was delicious!!!

[ChefTips]

@RyeowookAndDonghae It's roughly 232 celcius

[RyeowookAndDonghae]

i know that the U.S. uses Farenheit, but what does 450F mean to Celcius? cause in my country, we use Celcius

[immameow]

@PureBurgers in California it's call doughnut