Tomato Consomme
Ingredients
1/4 cup oil for saut?eing
1 cup chopped onions
1 kilo red tomatoes, chopped
1/4 cup tomato paste
1 1/3 tablespoons AJINOMOTO GINISA FLAVOR MIX
1 tablespoon basil leaves
1 piece bay leaf
8 pieces egg whites
1/2 teaspoon black peppercorns, crushed
10 cups water
1 tablespoon parsley
1 cup chopped onions
1 kilo red tomatoes, chopped
1/4 cup tomato paste
1 1/3 tablespoons AJINOMOTO GINISA FLAVOR MIX
1 tablespoon basil leaves
1 piece bay leaf
8 pieces egg whites
1/2 teaspoon black peppercorns, crushed
10 cups water
1 tablespoon parsley
Procedure
1.Saute onions in oil until light brown.
Add tomatoes and tomato paste and cook for 2 minutes, stirring occasionally. Sprinkle AJINOMOTO GINISA FLAVOR MIX and stir. Remove from pan and let cool.
2.In a bowl, combine the saut?ed tomato, basil leaves, bayleaf, egg whites and black peppercorns. Mix to blend well.
3.In a pot, add water then stir in tomato and eggwhite mixture. Bring to a boil, lower heat and stop stirring. Simmer uncovered for one hour.
4.Turn off the heat and let it stand for 20 to 30 minutes then strain using cheesecloth.
5.Bring the soup to boil, then sprinkle with chopped parsley and serve right away.
Makes 10 cup.
Add tomatoes and tomato paste and cook for 2 minutes, stirring occasionally. Sprinkle AJINOMOTO GINISA FLAVOR MIX and stir. Remove from pan and let cool.
2.In a bowl, combine the saut?ed tomato, basil leaves, bayleaf, egg whites and black peppercorns. Mix to blend well.
3.In a pot, add water then stir in tomato and eggwhite mixture. Bring to a boil, lower heat and stop stirring. Simmer uncovered for one hour.
4.Turn off the heat and let it stand for 20 to 30 minutes then strain using cheesecloth.
5.Bring the soup to boil, then sprinkle with chopped parsley and serve right away.
Makes 10 cup.