White veloute of vine-ripened tomato and marcella goat cheese

Ingredients

• 10 very ripe Roma tomatoes
• 1 large leek, white part only, chopped
• 1 clove garlic, crushed
• 3 green onions, chopped
• 4 ribs celery, chopped
• 2 sprigs thyme, leaves picked off and stems discarded
• 2 oz basil, julienned (about 6 Tbsp)
• 4 cups tomato juice
• 0.33 cup sugar
• 0.33 cup whipping cream
• 2 oz Marcella goat cheese
• 2 egg yolks
• 4 tomatoes concasse
• Basil oil for garnish

COMBINE
1. Tomatoes, leek, garlic, green onions, celery, thyme, 1 oz of the basil, tomato juice and sugar in a blender and puree until smooth. Transfer to a medium saucepan and bring to a simmer. Remove from heat as soon as the soup comes to a light boil. Allow to cool, strain through a cheesecloth-lined sieve, then chill overnight in the refrigerator.
2. Whisk together cream, goat cheese and egg yolks to make a liaison. Warm the tomato mixture on low heat until it is heated through, then whisk in the liaison. The soup should have the consistency of cream. Season with salt and pepper.