Bistro Jeanty Tomato Soup
Bistro Jeanty is a French restaurant in Yountville, California This is a published recipe from their web site, http://www.bistrojeanty.com/
· 2 1/2 lb. tomatoes - ripe, cored and quartered
· 1/2 cup butter - unsalted
· 1/2 lb. yellow onions - sliced
· 6 ea. garlic cloves
· 1/4 cup tomato paste
· 1 ea. bay leaf
· 1/2 tbl. whole black peppercorns
· 1 tsp. dried thyme
· 1 cup water (use only if tomatoes are not ripe and juicy)
· 4 cups heavy cream
· 1-2 tbl. butter
· salt - to taste
· 1/2 tsp. ground white pepper
· 1 lb. puff pastry - defrosted if frozen
· 1 ea. egg - beaten with 1 tbl. water
1. Melt the 1/2 cup butter in a large stockpot over medium-low heat. Add the onions, cover and cook for about 5 minutes. Do not let the onions color. Add the tomatoes, garlic, tomato paste, bay leaf, peppercorns, thyme and water if needed. Simmer over low heat for 30-40 minutes, until the tomatoes and onions are very soft. Puree in a blender (working in batches) or use a hand-held immersion blender; strain. Return the soup to the pot. Add the cream, salt, white pepper and the remaining 1-2 tbl. of butter to taste. Bring soup back to boil.
2. Let the soup cool for 2 hours or overnight (in the refrigerator).
3. Divide among six 8-ounce soup cups or bowls. Roll out the puff pastry to 1/4 inch. Cut 6 rounds slightly larger than your cups or bowls. 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 tight like a drum.
4. Preheat the oven to 450 degrees F.
5. Lightly paint the top of the dough rounds with egg wash without pushing the dough down. Bake for 10-15 minutes, until the dough is golden brown. Do not open the oven door in the first few minutes or the dough will fall.
6. Serve immediately.
Makes 6 servings.