Active Time
1 1/4 hr
Total Time
3 1/2hr (includes chilling)
The riper the tomatoes, the better the flavor of this delicate consommé. To clarify it, we've used the traditional French method of creating an egg-white "raft," which attracts particles from the simmering broth and is then discarded. Though the consommé is served cold, it is not jellied.
Ingredients
Makes 6 servings (about 1 quart)
Preparation
Step 1
Cut fronds from fennel stalks and reserve. Cut whole fennel (with stalks) in half lengthwise and core. Separate layers, reserving 3 or 4 tender inner pieces, and coarsely chop remaining fennel, including stalks.
Step 2
Cook onions, garlic, and chopped fennel in oil in a 5- to 6-quart heavy pot over moderate heat, stirring frequently, until softened, 10 to 12 minutes. Stir in puréed tomato, 1 teaspoon sea salt, and 1/2 teaspoon pepper and simmer, uncovered, stirring occasionally, 20 minutes.
Step 3
Pour tomato mixture through a fine-mesh sieve into a 4-quart saucepan, pressing hard on solids and then discarding them, and bring tomato broth to a full boil.
Step 4
Whisk together egg whites, herbs, ice, remaining 1/2 teaspoon sea salt, and remaining 1/2 teaspoon pepper in a bowl until frothy, then quickly pour into boiling broth, whisking vigorously 2 or 3 times. (Egg mixture will rise to surface and form a "raft.") When broth returns to a simmer, find a place where bubbles break through raft and gently enlarge hole to the size of a ladle. Cook broth at a bare simmer, uncovered, without stirring (keep raft opening clear by gently spooning out any froth), until broth is clear, 15 to 20 minutes.
Step 5
Remove saucepan from heat and, disturbing raft as little as possible, carefully ladle out consommé through opening in raft, tilting saucepan as necessary, and transfer to cleaned fine-mesh sieve lined with a double layer of dampened paper towels set over a bowl or large glass measure. Discard raft. Chill consommé, uncovered, until cold, about 1 1/2 hours.
Step 6
Just before serving, season consommé with salt. Slice reserved tender fennel into thin slivers and toss with fennel fronds, pear tomatoes, and vinegar. Divide consommé and tomato salad among chilled bowls.
Consommé (without tomato salad) can be made 3 days ahead and cooled, uncovered, then chilled, covered.
Leave a Review
Reviews (8)
Back to TopA labor of love, but exquisite flavors! I will definitely be making again when I want to impress!
Jen D
Moorpark CA
11/27/2022
The consume turned out beautifully. I was not certain about the egg white raft as I had never done one before. It was labour intensive but worth the effort. When I have a glut of tomatoes in the garden again I'll be making this!
ckepc1
Brisbane, Australia
9/9/2017
Yes, absolutely a pain to make, but this recipe is so good I'm reviewing it at least four years later. I made this for a wine tasting party, foods paired with wines, and despite lots of yummy foods and wine offered, this dish was the one that shone. My husband (also a huge foodie) brings this dish up every now and then, "Remember when you made that tomato consomme....?" Considering the effort, make sure to wait until the best seasonal tomatoes are available, then, knock their socks off!
jcrookmason
San Clemente, CA
1/13/2014
This was divine,but labor intensive. I'd never used the raft technique before. I actually saved the raft and ate it for breakfast the next morning. (Sounds disgusting, but it was actually good and I didn't feel as if I had wasted so many of the ingredients involved with this soup.)
lairdvlady
Los Angeles, CA
1/1/2009
Somewhat labor intensive, but nonetheless delicious, and impressive to serve. There is a huge "oops" in the directions concerning the clarifying process. The consomme should be COLD when starting the raft, otherwise it will cook the instant it hits the hot broth, and nulify the clarification. Start broth cold, pour the raft mixture on top, bring to a boil slowly, then simmer until clear. You'll yield what is pictured on the recipe.
Anonymous
Aptos, CA
8/26/2006
Okay - I was the first to review this recipe and tried it again. At this point in summer tomatoes are abundant and this recipe lets them shine. While labor intensive, the outcome is fantastic. Try it - you LOVE it!
russg140
Hudson, NY
7/28/2006
Absolutely Delicious!!! Don't be afraid of the raft, it's fairly straightforward.
Anonymous
Toronto, Canada
10/21/2005
I was a little nervous about the raft part - but it turned out to be fairly simple. We skipped the "tomato salad" at the end and just ate the consomme as is and it was FANTASTIC! It would be good with chilled shrimp or maybe some fresh mozzarella...pretty versatile. We will most definitely make again!
Anonymous
Durham, NC
7/6/2004
While somewhat labor intensive, this recipe yields a delicious, lighter alternative to gazpacho in summer. I used 4 lbs of vine plum tomatoes, yielding 2 nicely sized portions. With larger tomatoes and smaller portions the yield might be closer to the recipe. Don't tear off the fennel fronds too early from the stalks, othewise they wither and don't float as nicely in the soup. Overall, delicious!
Russ
NYC
7/3/2004
