Cream of Tomato Soup with Tarragon Floating Islands

Name: Cream of Tomato Soup with Tarragon Floating Islands
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 onion, chopped; 5 cloves garlic, chopped; 3 tablespoons (45 ml) olive oil; 1 1/2 cans (796 ml/28 oz each) crushed plum tomatoes; 1/2 cup (125 ml) chicken broth; 1/2 cup (125 ml) 35%; Salt and pepper; 1 egg white; 1 tablespoon (15 ml) corn syrup; 1 tablespoon (15 ml) finely chopped fresh tarragon; 2 tablespoons (30 ml) hot water

5 stars (4) Rate this recipe

Preparation 20 MIN

Cooking 25 MIN
Servings 4

Ingredients
Preparation

Ingredients

Cream of tomato soup

1 onion, chopped
5 cloves garlic, chopped
3 tablespoons (45 ml) olive oil
1 1/2 cans (796 ml/28 oz each) crushed plum tomatoes
1/2 cup (125 ml) chicken broth
1/2 cup (125 ml) 35%
Salt and pepper

Floating islands

1 egg white
1 tablespoon (15 ml) corn syrup
1 tablespoon (15 ml) finely chopped fresh tarragon
2 tablespoons (30 ml) hot water

Preparation

Cream of tomato soup

In a large saucepan over medium heat, soften the onion and garlic in the oil. Add the tomatoes and broth. Bring to a boil and cook over medium heat for 20 minutes.
Purée in a blender. Strain through a fine-mesh sieve. Stir in the cream and adjust the seasoning.

Floating islands

In a bowl, beat the egg white and corn syrup with an electric mixer until stiff peaks form. Add the tarragon. Season with salt.
Pour the water into a microwave-safe dish. Use 2 tablespoons to form an egg-shaped meringue with 1 heaping tablespoon of the egg whites. Place it on the water. Repeat 3 times, leaving a space between each meringue. Microwave on high power until puffed up, 15 to 20 seconds. Place an island in the centre of each serving of soup.