Clear Tomato Soup

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So.. this guy spent so much time filtrating and cooking tomatoes down into clear soup. Then pops it into the microwave. what.

👍︎︎ 10 👤︎︎ u/Werdkkake 📅︎︎ Mar 13 2019 🗫︎ replies

can i make a clear bloody mary?

👍︎︎ 4 👤︎︎ u/[deleted] 📅︎︎ Mar 13 2019 🗫︎ replies

Whoa thats so weird!

👍︎︎ 4 👤︎︎ u/EvolvingSerpent 📅︎︎ Mar 13 2019 🗫︎ replies

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

👍︎︎ 2 👤︎︎ u/ero_senin05 📅︎︎ Mar 13 2019 🗫︎ replies
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(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!
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Channel: Barry Lewis
Views: 862,483
Rating: 4.794158 out of 5
Keywords: Clear Tomato Soup, clear recipes, clear, transparent, clear soup, clear tomato soup, consommé, egg white raft, transparent recipes, see through, barry lewis, my virgin kitchen, myvirginkitchen, virgin kitchen, soup, tomato, tomatoes, soup (type of dish), easy tomato soup, french food, consommé (dish), clear vegetable soup recipes, transparent haul
Id: t6IrJ6466sc
Channel Id: undefined
Length: 13min 50sec (830 seconds)
Published: Fri May 04 2018
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