Tomato Broth

Ingredients

• 800 g ripe tomatoes
• 2 stalks celery
• 1 Shallot
• 2 tbsp olive oil
• 4 sprigs thyme
• 1 sprig rosemary
• 1 bay leaf
• 4 white peppercorns
• 1 pinch sugar
• Salt
• 600 ml beef broth (or vegetable broth)
• 50 g carrots
• 50 g celery
• olive oil

Instructions

1. 1.

   Wash and quarter the tomatoes. Wash, trim, and slice the celery. Peel and dice the shallot, then sauté it with the celery in hot olive oil. Add the tomato quarters, herb sprigs, peppercorns, bay leaf, sugar, salt, and broth; bring to a boil, cover, and simmer gently for about 45 minutes. Strain the soup through a fine mesh lined with a muslin cloth, ensuring the broth remains clear, then return it to the pot.

2. 2.

   For the garnish, peel, trim, and finely dice the carrots and celery.

3. 3.

   Bring the consommé back to a boil, add the vegetable cubes, let them simmer for 1-2 minutes, drizzle a few drops of olive oil over them, season with salt, spoon into glasses, and serve.