(bright music) - Hey folks, it's Barry here. Welcome to My Virgin Kitchen. I hope you, you, are well. Was it last month or quite
recently I did a flurry of clear recipes, and they
kind of broke the internet, Kim Kardashian style. We did a clear lemon merengue
pie, we did clear crisps, we did clear ravioli, and we did the extremely intense clear taco. Now, all of those were fun. Lots of you were going, please
make more clear recipes! I'm like, whoa, whoa,
whoa, I just wanna have a little break from it. I've been sent loads and
I think I'll just delve back into this playlist. It is a playlist, so if you
haven't seen any of those, watch them all. There should be a link
up here or down below, and grab the popcorn, have a Bar-athon. This one caught my eye. I can see clearly now the recipe is gone. Sorry. Right, there are definitely
some scientific-y ones that I wanna go down in this clear recipe, but this one just sounds
weird, but it's also a standard recipe amongst
quite well-known chefs. I think it's called, is it a
consomme, or consomme, or... (mumbling) I forget the pronunciation, alright? You know I'm just a standard guy. I just wanna try and inspire you guys, but there's something called a consomme, we're gonna call it that, a chilled soup. Today we are gonna make,
and I just love this title: a clear tomato soup. Tomato soup, one of the most
popular soups in the world, and you think of it and it is bright red. I mean, it's like the colour of someone that's just been sunbathing way too long. Always put suntan lotion on, folks. But this is 100% legitimate,
and the other thing that caught my eye about it
is doing something called a raft with egg whites,
which actually helps to sort of separate it
and make it more clear, but it really, really excites me. I've already done one step, in fact. Just a moment ago I got
myself a large mixing bowl and I cracked eight eggs into
the bowl, reserving the egg whites and putting the yolks
to one side for another recipe, but the whites, once you've
cracked all of those, I just stuck them in the fridge. In fact, they're in the fridge right here. This very fridge. And those egg whites
will help make a raft. We'll come on to that in just a bit. Remember that scene
from Batman, the 80s one with Michael Keaton where
he's like, it's cold. It's supposed to taste cold
with a buttload on that. Yeah, it's kind of like a cold soup, so this is a legitimate recipe. That's what one tomato,
plum tomato, I might add, looks like, and that is
what two and a half kilos of plum tomato looks like,
and we're using all of these. Now, 'cause I can't find my
large blender at the moment, what I'm gonna do is
whiz these up in batches. So plum tomatoes, you wanna
blend them up to puree, kinda like a set of juggling balls. (whirring) Beautiful. So we have got ourselves pureed tomatoes. Lush. (whirr) You kinda get the drill. This is my life for the next half an hour. There's kind of less red now and more sort of salmon coloured. That's tomato, alright. I gotta be honest, this is up
there with one of the top ten foods I've done that have
ever looked like a brain. Look at that! Homer, stop looking so impressed. Guys, I never really tell
you this, but I love you. Thank you for supporting me. I love you from my head to-ma-toes. We also need some finely chopped garlic and roughly chopped two onions. (slamming) Yeah. Last but not least is an
ingredient I rarely use. This is a fennel bulb that I've sliced just in little pieces so it will chop. Again, we want that roughly chopped. (grunt) (gasp) It bent the blade! (slamming) So in there we've got the fennel bub, we've got the onions, and the garlic. This now gets fried up in oil for flavour. (squeak) Duh-duh-duh-duh. (snaps) Every time. There's the chopped bits. This is some clear olive oil. You get, yeah, light in colour olive oil. Just normal olive oil
might work, but I figured light in colour might give me more hope. Give me hope, Jo'Anna. There's the brain, and we're
gonna need a big ol' pan, so this is the biggest one I've got. Hello! About a tablespoon of olive oil. Yeah, that'll do. Splash more in there. I've lost a blade from this gadget. We can't be having that in
our clear soup, imagine that. Ooh, it's a bit sharp. I'll have to try and fix that. That is one thing I'm
finding with this thing. I'm mulling over releasing my
own version of this gadget, but much more high quality. Lemme know if you'd want it. Come have a look. As you can see, Boston is hanging
out by the tripod as well. So first of all, stir the
oil 'round, get the onions, fennel, and garlic coated in that oil, and I'm gonna fry it up. This is gonna be frying up then
for about 10 minutes or so. It's smellin' really good
already, and the great thing about this pot is it's got a spout on it so we can pour it out
through a sieve in a bit. The colour on that is
amazing, and remember, when you char something,
it adds more flavour to it. (grunt) That's my excuse at barbecues, anyway, when I burn the sausages. That was scary. I had no backup plan. But the the tomatoes have soothed the onion, garlic, and fennel. So all we do now is give this stir around and bring the tomato mixture, apparently, to a simmer for around about 20 minutes. We're totally gonna give
it a little season, though, as well, with some Boston and Amy. That's my new version of salt and pepper. That's seasoning, not
the rap duo from the 90s. Just put in Instagram
Story a moment ago saying, hey, can you guess what
new clear recipe I'm doing? It's a new clear recipe and
I've had about five people reply going, you're making something nuclear? I don't know about you folks,
but that's been 20 minutes and you can see how much
it's reduced down, but to me, that's gone even more red. So it's time to take this off the heat, let it cool down a little bit, and then we pass it through a sieve in batches into a slightly smaller pan. Sieve, smaller pan. I'm gonna lift the first
bits out with a ladle. To be fair, that is looking pretty clear. (laugh) It's leaving behind loads
of lumps of tomatoes, onions, garlic, and fennel,
so I guess I use this in some pasta or something like that. Don't wanna let it go to waste. And that sound is really
making me wanna have a wee-wee. The leftovers look even
more like a brain now. Smells good, though. Our next step is to bring
this to a boil, right? So I'm doing that and
there is a skin forming, but it's still very, very red. I'm not sure about this,
but I did see one review, 'cause what we're supposed
to do is put our egg whites in now, and one guy in the
review commented and said, no, don't do that, do it cold. So I'm gonna let this simmer. We'll get rid of this sort
of skin that's forming, then we'll let it cool
down and make our raft. See this is taking some
of the colour out of it. I quite like this. So I'm scooping that out. I don't want that in there. So as the recipe said, to
keep it boiling and then add the ice and the raft, which
we're gonna do in a minute. I'm gonna go with the
review, 'cause that guy seemed to know what he was talking about. And you can see, it is
starting to clarify, which doesn't that mean clear? Anyway, lemme clarify something. You can see that it is
separating that skin even more so right now
as it's cooling down. So I'm not gonna make it
so it's freezing cold, 'cause we've got ice
for that, which I assume that's why it's used, but
we will put it to one side. Massive mixing bowl,
some more pug seasoning, Boston is the salt,
which, back in the day, that annoyed quite a few of you, 'cause of the single hole on hi head. I always thought that was the salt. These are some herbs that are chopped, some parsley, tarragon... Sounds like something from
Lord of the Rings, and basil. These are our chilled egg
whites, so they go in, and apparently what I
do now is whisk this up, this is the weirdest concoction
ever, until it's frothy. Okay, I would say that is frothy. So rather than pouring
it into our boiling hot tomato mixture, we just
pour it now into our lukewarm, room temperature mixture. We now need to bring it
to a boil, but whisk it a couple of times and
take it back to the heat. It's warming up, which'll hopefully start to form the raft, coming soon to cinemas. The guy that left the review said to bring it to a simmer slowly. That is exactly what I'm gonna do. Once the broth returns
to a simmer, find a place where the bubbles break through the raft and gently enlarge a hole
to the size of a ladle. Cook the broth at a bare simmer,
uncovered without stirring. Keep the raft opening clear by
gently spooning out any froth until the broth is clear,
roughly 15-20 minutes time. Okay, it's just reached a
simmer and I'm turning the flame right down, and I'm
supposed to look for an area where the bubbles have formed
and broke through the raft, and that is actually this area right here. So let's get my ladle. So what we're gonna do is
carefully break the raft, apparently, take that out... (grunt) It might take a couple of gos at first. Yeah, a spoon is better, actually. So that's what I'm doing,
waiting for big bits of froth to come to the top,
getting rid of it, and keeping it on a really gentle simmer
for about 15-20 minutes. So I'll see you then. Can you see me in the spoon? Hello! I think the term raft is more
basically a white omelette sat on top of a pan, but it's cool! I can see nearly all the way
to the bottom of the pan now. Got about another seven, eight minutes of scooping off to go,
then I think we're there. There's one last filtration step. So I've got my clean sieve,
I've got some kitchen towel, which we're just gonna lightly dampen, we line the kitchen towel into the sieve, and then we pour it through
into our clean mixing bowl. So I'm gonna put my nice lens on. Hopefully this'll capture it. Oh, and as for that raft thing? I don't really know what to do with that, but I've eaten worse. So there we go. That's nice and lined, and
we are supposed to now, after this, put it in the fridge, 'cause it's best served super chilled. I'm probably not gonna do that. I'll whack it in the freezer
for five minutes, alright? I'm just very carefully
bringing over my pan. Just gonna come out a touch, okay? Ooh, it looks a little yellow-y, but hey-ho, in it goes. That is our soup. What colour is it? Is that clear? Oh my gosh! Yes, I'm gonna keep going. In the ladle it looks quite yellow, but as I'm pouring it out... I mean, it might get a
little yellow-y in a minute. What the heck is this sorcery? This is so strange. It smells so much of
tomatoes in here still. Alright, let's do this. Boston and Amy looking
after my serving glass that I bought. I spent a whole two pounds
on this for you today, guys. Bring in our soup, ladle again. Pouring it in. (laughing) Yes! There's a slight tinge to
it, but that's amazing! Why do you smell like tomatoes? And we've triple filtered
this, almost like vodka. It's so smooth as well. Clearly, this is a lot of
work, but it has worked. I just wanna have a
little bit of fun here, So I'm gonna actually season it. (laugh) You can see the salt going into it! Pepper as well. (humming) Oh, yeah. The pepper's sitting on the top. A few cubes of tomatoes (laugh) just to remind you that
it is a tomato soup, and then some herbs on top. (laughing) I think it looks better
without it, actually. Just before I taste it,
if you are enjoying this clear video, don't forget,
like I said at the start of the video, there's a
full clear recipe playlist, so do have a Bar-athon and
check out the rest of them. Very fun indeed. And of course, if you're
not already subscribed, hit that subscribe button right now. Hit it! I've also been thinking, why
do I hae to serve it cold? Why can't I just bang that in
the microwave and warm it up? So I might do that as
well, because my microwave is actually working now. I think there was a bit of metal in that chocolate that I had. (crackling) It is slightly yellow-y
in colour, isn't it? But I'm happy with this. That's really weird. It's cold. I think that's what's freaking me out. It needs to be hot, but it tastes like a tomato swimming pool. It is 100% tomato flavoured, 100%. It's really good. All the herbs, you can
taste the onion in it. I just don't think cold soup's for me, so I'm gonna bang it in the microwave, if this is microwave safe. 90 seconds it's at. Hah, ooh! Alright, this is ridiculously hot now. Can you see the smoke coming off of it? And also, some of the
tomatoes have risen to the top and the parsley's wilted. That's hot now. Ooh! That is much better. That is is ram... It's so good. Only think I normally do is I prefer tomato soup to be thick. You're kinda missing the pureedness, the chunkiness, the umpf. Other than that, I don't think
I'll probably make this again in a hurry, but it's kinda
cool for wowing your guests, 'cause it is round full of flavour. It's just so weird! Maybe it's the new fad, the clear diet. Hey, are you doing a fast diet? No, I'm doing a clear diet. There we go, folks, thanks for watching. I love you lots. Follow me on social
media at myvirginkitchen for behind-the-scenes bits and bobs. You woulda known about this
two days before everyone else. Bye!
So.. this guy spent so much time filtrating and cooking tomatoes down into clear soup. Then pops it into the microwave. what.
can i make a clear bloody mary?
Whoa thats so weird!
I had a clear tomato soup at my mates wedding back in 2011. It was surprisingly tomatoey but honestly not very good compared to proper tomato soup. With what you get as an end result in flavour vs how much work is involved I'd honestly just stick with the normal stuff. None-the-less, watching the process is very interesting