White Bean and Roasted Tomato Soup with Sage Pesto
Ingredients:
| 60 each |
Plum tomatoes, cored |
| 2-No.10 cans |
Diced tomatoes |
| 5 lb. |
Onions, diced ½ inch |
| 12 oz. |
Garlic, chopped |
| 15 lb. |
White beans, soaked overnight |
| 10 gal. |
Chicken stock |
| 2 cans |
Chipotles, pureed |
| 1 cup |
Lime juice |
| |
Cornstarch slurry if needed |
| |
Salt and pepper to taste |
*Sage pesto recipe follows
|
Method:
- Coat the plum tomatoes in olive oil, salt and pepper and roast in a 450 degree oven until tender.
- Remove the tomatoes and lightly process, reserve the roasting oil.
- In a steam kettle, sauté the onions and garlic in the reserved roasting oil until soft.
- Add the white beans, all tomatoes, chipotles and stock. Bring to a boil and simmer until the beans are tender.
- Add the lime juice.
- Check the consistency and seasoning.
- Add the sage pesto to individual Bain Marie.
*Sage pesto: In a food processor, in stages add 6 bunches of sage leaves, half sheet tray of toasted pine nuts, 1 cup of parmesan, ½ cup of chopped garlic, olive oil as needed.
Source: Chef Keith Hammerich, CCSF
|
