Cheese Tortellini with a Duet of Tomato Soup
Inspired by modern contemporary cuisine, two in a bowl soups can be found at independent and chain restaurants across the globe. The contrast of colors make an interesting visual presentation.
Ingredients
- ½ lb Louisa tortellini
- 1 lb red tomatoes
- 1 lb yellow tomatoes
- 1 cup heavy cream
- TT salt and white pepper
- ½ lb celery
- 1 ea small carrot (peeled)
- TT fresh basil
- 1 quart vegetable stock
- 2 ea bouquet garni
- Turnip and red chard for garnish
- TT roux
Directions
Combine red tomatoes with carrot, bouquet garni, water ½ the stock and ½ the celery. Simmer together for about 2 hours then puree. Enrich with half of the cream, season and strain. Meanwhile, stew the yellow tomatoes with bouquet garni, remaining celery, stock and water. Repeat the process for the yellow soup. Adjust both soup consistancies with roux so that both have the same viscosity. Pour both soups in the bowl at the same time from opposite sides until they fill evenly. Garnish accordingly.
