PORTUGUESE TOMATO SOUP
Steps:
- blanch, shock, peel, gently squeeze out seeds, and chop toms sautee onion when translucent, add garlic deglaze w/ wine add toms, simmer add bay leaves, corriander, salt, black pepper, and aleppo pepper add warm stock and bouquet boil, cover, simmer 15 mins cut heat remove bay leaves and bouquet with a slotted spoon reserve 8 spoonfuls of torn and onion puree the rest add toms and onion back to puree for service you will need: small crisps of proscuitto eggs/ poaching water
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