White veloute of vine-ripened tomato and marcella goat cheese


West: The Cookbook

  • Yield: 4 Servings


  • 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
How to Make It
  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.

Leave A Reply

%d bloggers like this: