Cream of Tomato with a Tarragon Floating Islet

Ease of preparation: Easy
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4

• Cream of Tomato
  • 1 onion, minced
  • 5 garlic cloves, minced
  • 3 tbsp (45 ml) olive oil
  • 1 1/2 cans of 796 ml (28 oz) Italian tomatoes, crushed
  • 1/2 cup (125 ml) chicken broth
  • 1/2 cup (125 ml) 35% or 15% heavy cream
  • Salt and pepper
• Floating Islet
  • 1 egg white
  • 1 tbsp (15 ml) corn syrup
  • 1 tbsp (15 ml) fresh tarragon, chopped
  • 1 tbsp (15 ml) hot water
  • Salt and pepper

Method

1. For the Cream of Tomato:
   1. In a saucepan, soften onions and garlic in 2 tbsp (30ml) of oil. Add tomatoes and broth. Bring to a boil and let simmer over medium heat for 20 minutes.  Season with salt and pepper.
2. For the Floating Islet
   1. In a mixer, purée until smooth.  Pour through sieve.  Add cream and season with salt and pepperIn a bowl, whip egg white and corn syrup until firm peaks are formed.  Add tarragon and season with salt and pepper.
   2. Pour water in a plate.  Scoop 1 tbsp on meringue.  With another spoon, shape meringue in an oblong form and make four quenelles.  Place them on a plate leaving space between each.  Cook in the microwave at high for 15 to 20 seconds.  Coat each quenelles with oil.   Place a quenelle in the centre of each cream of tomato.

Note

• If 15% cream is used instead of heavy cream, it is important not to boil the cream of tomato.  This will ensure a smooth mix with no lumps.