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Smoked Tomato Soup with Miso Creme Fraiche

Smoked Tomato Soup with Miso Creme Fraiche
PREP TIME
10 min
COOK TIME
35 min
YIELDS
6 servings

Courtesy of Chef Tom Riley of Oliver & Bonacini with Nobilo.

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Ingredients

Tomato Soup

5
kg ripe beefsteak tomatoes
1
bulb fennel, thinly sliced
2
cups shallots, thinly sliced
4
cloves garlic, minced
1
stalk celery, sliced
1
tsp smoked paprika
4
Tbsp sherry vinegar
cup Nobilo Regional Collection Sauvignon Blanc
2
sprigs tarragon
1
sprig thyme
¼
cup good-quality olive oil

Miso Creme Fraiche

½
cup creme fraiche
2
tsp white miso
⅛ cup chives
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Directions

Step 1

Get your smoker going to 160⁰F/70⁰C.

Step 2

Remove core and cut tomato into quarters; season with salt, pepper and olive oil. Place in smoker and smoke for 10 minutes.

Step 3

Sweat shallots, fennel, garlic and celery until soft. Add paprika and cook for another minute.

Step 4

Deglaze with vinegar and reduce.

Step 5

Add wine and reduce.

Step 6

Add tomatoes and all their juice. Break up tomatoes with a wooden spoon. Simmer until all cooked, about 20 minutes.

Step 7

Remove tarragon and thyme. Season with salt and blend in bar blender, pass through a fine sieve, and adjust seasoning.

Step 8

Combine crème fraîche with white miso and chives.

Step 9

Mix together and refrigerate for at least two hours.

Step 10

Garnish soup with olive oil, fresh basil and miso crème fraîche.

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My rating for Smoked Tomato Soup with Miso Creme Fraiche
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