Red and Yellow Tomato Soup
By Executive Chef / Owner Jone Kane - Kane's Restaurant, Grass Valley, California

Inside-out Roasted Red and Yellow Tomato Soup with Steamed Rice Block

Made with:
Bonewerks CulinArte' Chicken Glace

Serves 10

Red Soup Ingredients:
1 lb. Bonewerks CulinArte' Chicken Glace
4 cups Water
1 cup Leeks (diced)
1 cup Carrots (diced)
1 cup Celery (diced)
2 cups Red Tomatoes (diced, canned)
1 tbls. Vegetable Oil
TT Salt and Pepper

Procedure:
1. Sauté leek, carrot, celery in 1 tbls vegetable oil approximately 3 - 5 minutes. Add water and Bonewerks CulinArte' Chicken Glace, simmer 20 minutes. Strain. Add 2 cups diced red tomatoes simmer 20 minutes and adjust with salt and pepper. Pulse and set aside.

Yellow Soup Ingredients:
1 lb. Bonewerks CulinArte' Chicken Glace
4 cups Water
1 cup Leeks (diced)
1 cup Carrots (diced)
1 cup Celery (diced)
2 cups Yellow Tomatoes (diced, canned)
1 tbls. Vegetable Oil
TT Salt and Pepper

Procedure:
1. Sauté leek, carrot, celery in 1 tbls vegetable oil approximately 3 - 5 minutes. Add water and stock, simmer 20 minutes. Strain. Add 2 cups diced yellow tomatoes simmer 20 minutes and adjust with salt and pepper. Pulse and set aside.

Rice Block Ingredients:
1 Cup Jasmine Rice
2 1/2 cups Water
2 tbls. Tarragan Leaves

Procedure:
1. Rinse rice and add to 2 1/2 cups water. Simmer over medium heat and lower until down. Approximately 15 -18 minutes. Set aside.

To Assemble:
1. Using a hexagon 3" cookie cutter, place in center of bowl. Ladle yellow tomato soup in cookie cutter. Carefully ladle red tomato soup around cookie cutter. With square ice-cream scoop, scoop out square rice block.

2. Carefully place in center of yellow tomato soup. Arrange tarragon leaves around rice block.

Other Great Related Links:
The Bonewerks CulinArte' Method of Composed Soups

Cooking with Wild Mushrooms

Executive Chef John Kane Bio

Bonewerks CulinArte'

Lundberg Family Farms