5 pounds mirepoix, small dice
4 fluid ounces olive oil
4 ounces butter
salt and pepper, to taste
46 fluid ounces tomato juice, canned
10 quarts water
3 quarts canned tomatoes (1 #10 can), crushed
SACHET:
1/2 ounce parsley stems
20 black peppercorns, crushed
10 sprigs fresh thyme
2 fluid ounces worcestershire sauce
fresh thyme, as needed, chopped
3 quarts heavy cream, scalded
Servings: 80
1. Sweat the mirepoix in the oil and butter without caramelizing. Season with salt and pepper.
2. Deglaze the pan with the tomato juice. Add the water and crushed tomatoes. Add the sachet, bring to a boil, reduce to a low simmer and cook for 40 minutes.
3. Adjust the seasonings with the worcestershire sauce, thyme, salt and pepper. Continue simmering for 20 minutes.
4. Remove the sachet and purée the soup with an immersion blender until smooth. Strain the scalded cream through a china cap and add it to the soup. Simmer for 10 minutes; adjust the seasonings and serve.
Yield: 5 gallons
4 fluid ounces olive oil
4 ounces butter
salt and pepper, to taste
46 fluid ounces tomato juice, canned
10 quarts water
3 quarts canned tomatoes (1 #10 can), crushed
SACHET:
1/2 ounce parsley stems
20 black peppercorns, crushed
10 sprigs fresh thyme
2 fluid ounces worcestershire sauce
fresh thyme, as needed, chopped
3 quarts heavy cream, scalded
Servings: 80
1. Sweat the mirepoix in the oil and butter without caramelizing. Season with salt and pepper.
2. Deglaze the pan with the tomato juice. Add the water and crushed tomatoes. Add the sachet, bring to a boil, reduce to a low simmer and cook for 40 minutes.
3. Adjust the seasonings with the worcestershire sauce, thyme, salt and pepper. Continue simmering for 20 minutes.
4. Remove the sachet and purée the soup with an immersion blender until smooth. Strain the scalded cream through a china cap and add it to the soup. Simmer for 10 minutes; adjust the seasonings and serve.
Yield: 5 gallons
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