Tomato Consommé with basil-Meatballs

Tomato Consommé with basil-Meatballs
For 4 persons.


For the garnish:
1 packet of Raw Mince
2 tbsp fresh basil, chopped
2 cloves garlic, chopped
1 free-range egg
1 pack of baby corn
½ romanesco
a handful of cherry tomatoes
pepper and salt
oil for frying

For the broth:
1 kilo of ripe tomatoes
1 shallot, chopped
1 tablespoon tomato paste
1 liter (fresh) vegetable stock
5 sprigs thyme
a handful of basil leaves
1 egg white (free-range)
oil for frying

Start one day in advance with the preparation of the soup so it can properly cool for further use.
Cut the tomatoes into pieces and save the juice. Fry the shallot in a little oil. Add the tomato paste and cook a few minutes. Add the chopped tomatoes and juice and cook. Add the hot vegetable stock and add the thyme and basil. Pour the soup through a sieve into another pan. Let the soup cool completely.

Beat the egg white and pour cold soup on top. Heat the soup closely to the boil and let simmer for about half an hour (do not boil). Place a wet muslin into a sieve and pour the broth through here. Bring the broth to taste with salt and pepper.

Put the Raw Mince in a bowl with the egg, basil, garlic and salt and pepper. Knead well and add as many crumbs as needed (the Mince-mixture should feel firm). Make small balls of the Mince-mixture (the size of a marble). Fry the Meatballs in 2 tablespoons oil until brown. Cut the romanesco into small pieces and blanch them al dente together with the baby corn. Halve the cherry tomatoes and mini-baby corn in length. Divide the Meatballs and vegetables among 4 plates and pour the hot broth. Nice to serve with toast!