Tomato Consomme with Alaskan Crab Meat and Vegetables Julienne
Remo Berdux, Executive Chef, Ritz Carlton Seoul

1 fl oz Olive oil
10 oz Onions, chopped
3 oz Garlic, chopped
6 oz Leeks, cut into pieces
1 lb Tomatoes
10 oz Tomato paste
Mixed Herbs (oregano, basil, marjoram, bay leaves)
2 qt Chicken stock

For the raft:
5 oz Ice cubes
6 oz Chicken, minced
5 Egg Whites
1 Tomato, wedged

For Garnish:
1 oz Basil
1 oz Tomatoes, cubed
2 oz Vegetables, julienned
2 oz Alaskan Crab Meat

Heat olive oil in large pan. Add onions and garlic. Roast until tender but not brown then add the leek and tomato and saute for one more minute. Add tomato paste and saute for two minutes on low flame. Add chicken stock and herbs. Simmer for one hour.

In the meantime, make the raft by mixing eggs whites, chicken meat, tomato wedges and ice cubes.

Cool down the basic stock then, and only then, add the raft. Bring slowly to a boil making sure the raft does not stick to the pot. Let simmer for approximately one hour. Cautiously strain the soup through a filter paper making sure no particle drops into the soup. Season to taste, garnish and serve.

Yield: 6 Servings