Fresh Tomato Broth

Name: Fresh Tomato Broth
Yield: Makes about 1¼ cups
Ingredients: ⅔ cup rich shellfish or chicken stock; ⅔ cup rich shellfish or chicken stock; 1½ cups fresh tomato juice, all pulp and solids removed; 2 to 3 tablespoons unsalted butter at room temperature; Kosher or sea salt and freshly ground white pepper; Kosher or sea salt and freshly ground white pepper; Kosher or sea salt and freshly ground white pepper; Drops of fresh lemon juice; ½ cup coarsely chopped fresh basil

Preparation info

Makes about
1¼ cups

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

1½ cups fresh tomato juice, all pulp and solids removed
⅔ cup rich shellfish or chicken stock

Soup
Gluten-free

Method

In a small saucepan, bring the juice, stock, and basil to a gentle boil and cook for 5 minutes to reduce slightly and concentrate the flavors. Strain through a fine-mesh strainer. Season to taste with lemon juice, salt, and pepper. Whisk in the butter and keep warm.