4 tomato consommee Recipes

fennel (sometimes called anise; 1 large bulb or 2 small), onions, coarsely chopped, garlic cloves, coarsely chopped, olive oil, tomatoes (preferably plum), quartered and pureed in a food processor, fine sea salt, black pepper, egg whites, chilled, coarsely chopped fresh flat-leaf parsley, coarsely chopped fresh basil, coarsely chopped fresh tarragon, ice , lightly crushed if cubes are large, mixed yellow and red pear tomatoes , halved lengthwise, sherry vinegar

egg whites plus shells, crushed, tomatoes, quartered, celery (5 to 6 large ribs), cut into 1-inch pieces, lean ground sirloin, kosher salt, black peppercorns, cracked, veal stock, tiny choux puffs, garnish: celery leaves and diced seeded peeled tomatoes

degreased veal stock or 7 cups beef stock, carrot, finely chopped, leek, finely chopped, celery, finely chopped, tomato, chopped, chopped parsley stems, lean ground veal or 1/4 lb lean ground beef, salt and pepper, egg whites , beaten until frothy, port wine, sea scallops, celeriac, bulb blanched and julienned or 1/2 celery, blanched and julienned, english cucumber, seeded and julienned