A Grand idea: Heirloom tomato soup
Chef de Cuisine Thomas Call • Garden CafÃ© at The Grand America
This dish was created because it represents all the parts of a caprese salad but in the form of a soup. It gets even better by adding pesto, crÃ¨me fraiche and burrata cheese.
It's a riff off a popular dish at the Garden Cafe menu, which replaces pesto and crÃ¨me fraiche with a mousse of fresh basil and pecorino cheese.
The restaurant sources its heirloom tomatoes from the Downtown Farmers Market, where chefs shop weekly.
Garden CafÃ© at The Grand America • 555 S. Main St., Salt Lake City; 801-258-6708.
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Heirloom Tomato Soup
2 tablespoons extra virgin olive oil
4 large shallots sliced thin
4 cloves garlic sliced thin
2 pounds heirloom tomatoes, cored and quartered
2 cups vegetable stock
1 cup heavy cream
1 teaspoon chopped oregano
1 tablespoon chopped basil leaves
Salt and black pepper, to taste
In a medium saucepan, heat oil. Add shallots and garlic and cook until translucent. Add tomatoes, stock and cream. Simmer until the tomatoes are soft. Puree the soup with a blender until silky smooth. Pass through a fine sieve and add the oregano and basil. Season the soup with salt and black pepper to taste.
In the bowl, garnish with whipped crÃ¨me fraiche, pesto, buratta cheese, reduced balsamic, olive oil and basil sprouts.
Servings • 6
Source: Thomas Call, chef de cuisine at The Grand America's Garden Cafe