Rhone-Style Red Wine with Bistro Jeanty’s Tomato Soup

Many of my suggested wine-and-food pairings are discoveries I’ve made after trying them at some of my favorite eateries.  While this may seem like an open-court layup, you’d be surprised how often such pairings fail to inspire much more than a shrug.  Not so with Bistro Jeanty, whose tomato soup is a great side for a robust grilled cheese sammy!

Bistro Jeanty

INGREDIENTS (Serves 6)
1/2 Stick (+ 1 TBSP) unsalted butter 1 1/2 Tbsp Tomato Paste
1 Yellow onion, peeled, halved and sliced 1 1/2 Lbs Ripe tomatoes, cored and quartered
3 Cloves garlic, minced 2 Cups (1 Pint) Heavy cream
1/2 Bay leaf 2 Pinches Ground white pepper
1 Scant tsp whole black peppercorns Salt to taste
1/2 tsp Thyme 1 Package frozen Puff Pastry
  1 Egg beaten with ½ Tbsp water

Preparation

In large stockpot over medium-low heat, melt the half stick of butter. Add onions, garlic, bay leaves, peppercorns and thyme. Cover; cook 5 minutes or until onions are soft (do not let brown.)

Bistro Jeanty Tomato Soup

Add tomato paste; cook gently, stirring, 2 to 3 minutes. Add tomatoes and if needed, 1/4 cup of water (only if tomatoes are not ripe and juicy). Simmer over low heat 30-40 minutes, or until tomatoes and onions are very soft.  Purée through food mill (Phillipe Jeanty prefers a food mill, but a stick blender followed by straining with mesh sieve are just fine).

Return soup to stockpot and add cream, pepper and remaining butter; season with salt. Bring to simmer. Remove from heat and refrigerate until cooled completely.  Divide soup among six 8-oz. ramekins, soup cups or bowls.

Roll puff pastry to 1/4-inch thickness and cut 6 roughly round shapes slightly larger than the tops of bowls you’ve chosen. Paint the rounds with egg wash and place, washed-side down, over the cups, making sure the soup does not touch pastry. Press overhanging dough against sides of cups, pulling lightly to make a taut lid. (Can be assembled 24 hours in advance if refrigerated and covered.)  Cut unused pastry into strips for dipping – roll in coarse salt, herbs, or Parmesan for added flavor.

To serve, lightly paint top of dough with egg wash. Bake at 450F 10-15 minutes or until dough is puffed and browned (do not open oven in first several minutes of cooking to prevent dough from falling).  Bistro Jeanty is in Napa Valley’s Yountville.  You must eat there on your next visit!  http://bistrojeanty.com/

2 Replies to “Rhone-Style Red Wine with Bistro Jeanty’s Tomato Soup”

  1. Thanks so much for posting this recipe! I just tried it out this weekend for a wine dinner featuring Rhone reds and it was a hit! It turned out much sweeter than I expected, probably due to the tomatoes, but was still delicious.

  2. Thanks Amy, I’m glad it was a hit. The sweetness of the tomatoes can make them tricky, as they also are high in acid. Pair this recipe with a wine that is not fruity enough and the dish ruins the wine – ditto if the wine is too low in acid. And since high acidity and high fruitiness are difficult to find in the same wine…

    Solution? Off-dry Rose is a good bet.

    Cheers!
    Dave

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.