Tomato Soup with Basil Espuma
A classic tomato and chicken-stock soup topped with a delicate gelatine-set basil cream foam dispensed from a siphon.
⏱️ Prep: 30 min🍳 Cook: 30 min
Nutrition
per per 300 g portion160
Calories
4g
Protein
15g
Carbs
9g
Fat
Ingredients
| 1 lb | 455 g | Fresh basil |
| 1 cup | 240 ml | Heavy cream |
| 4 tsp | 20 ml | Gelatin powder |
| 3 tbsp | 45 ml | Olive oil |
| 2 pcs | Red onions, chopped | |
| 3 cloves | Garlic, minced | |
| 28 oz | 795 g | Crushed tomatoes (canned) |
| 4 cups | 960 ml | Chicken stock |
| 2 tsp | 10 ml | Kosher salt |
| 1 tsp | 5 ml | Black pepper, freshly ground |
Instructions
- Blanch the basil in boiling water for 3-4 minutes, then shock in an ice bath. Squeeze out excess water and purée the basil in a blender (adding 2-3 oz water if needed). Strain through a chinois (about 1 cup).
- Bloom the gelatin in cold water for about 5 minutes. Steep the heavy cream until tepid, then add the gelatin and basil purée and stir well; add more cream for a whiter color if desired. Strain through a chinois and set aside.
- Heat olive oil over medium-low heat in a dutch oven. Add the onions and cook, stirring occasionally, until soft and golden, about 15 minutes. Add the garlic and cook for 1 more minute.
- Stir in the tomatoes and chicken stock. Season generously with salt and pepper. Bring to a boil, then simmer for at least 15 minutes.
- Purée with an immersion blender, then pour into serving bowls or mugs.
- Pour the basil cream mixture into a siphon dispenser and charge with 1 N2O cream charger.
- Shake the dispenser once for a thin foam-like consistency and dispense the basil foam over the soup.