Food Cult

For Soup:
6 large tomatoes
1 pint cherry tomatoes, mixed variety
Salt and pepper

Roughly chop the large tomatoes and sprinkle with salt
Place the chopped tomatoes in a cheese cloth or fabric bag and suspend over a bowl for several hours, or in the fridge overnight
Cut a small “x” at the base of each cherry tomato
Blanch the tomatoes for 30 seconds, then remove the skin
Add the peeled cherry tomatoes to the soup

To Garnish:
Edible flowers (chive blossoms) or micro greens
Olive oil

Drizzle the soup with the olive oil and sprinkle with the flowers

Tips:
If you can’t find cheese cloth, a clean pillowcase will do the job.

For Soup Stock:
5 celery sticks
5 medium carrots
1 onion
2-3 tbsp olive oil
10 cups water
Salt and pepper, to taste

Brown the vegetables in the oil until they are caramelized and look “roasted” (approx 10-15 minutes)
Add the water and bring to a boil
Season with salt and pepper
Reduce heat and simmer for 30 minutes

For Asparagus Soup:
1 batch soup stock
3 bunches asparagus
½ cup parsley
½ cup heavy cream (optional)
1 bunch wild leeks (optional)
Truffle oil, to taste

Remove the ends of the asparagus (approx 2 inches from the bottom)
Roughly chop the asparagus and gently boil in the soup stock for 8-10 minutes
**If using the wild leek, add at the same time as the asparagus.
Add the parsley 1-2 minutes before cooking is complete
Puree the soup until smooth
**Add the heavy cream if desired

To Serve:

Drizzle a little truffle oil on the soup

TIPS:
1. The greater the variety of vegetables added to the stock, the more complex the flavour will be. This is helpful for robust soups and stews. A ½ cup of soy sauce is also a good addition.

2. If using white asparagus for the bisque, do not brown the vegetables. Lightly sautee the vegetables then add the water.