The potato puree was one of my specialties back in the days when I was an omnivorous eater. I made it with milk and eggs and it was puffy, creamy, totally addicting! Ever since then I just stopped making it, up until one week ago. I had tons of things to do and nothing for dinner. I needed something super easy and still delicious enough, so I decided to give it a try and replace the milk and eggs with avocado and some veggies. And it turned out great! The avocado gave it a nice creamy texture, the veggies added new flavors and the simple potato puree was back in my favorites list!
The reconstructed tomato soup is another try in the world of molecular cuisine. It’s made with agar-agar, my most favorite ingredient, because you just can’t mess it up. It’s not like the spherification and reverse spherification where everything can go wrong depending on the calcium content of your ingredients… but there will be a whole new post about it next time. For now, enjoy the ease of cooking this amazing tomato spaghetti and the instructional video made by the chefs of Molecule-R :)
reconstructed tomato soup
- 1 cup tomato soup
- 1 Molecule-R agar-agar package
1. Make your most favorite tomato soup or juice.
2. Add the agar-agar and bring it to a boil.
3. Fill a syringe with the soup.
4. Secure the silicone tube on the syringe and fill the tube with the soup. Put the filled tube in cold water for 3 minutes or in the fridge.
5. Secure the tube on the air-filled syringe and press to extract the tomato spaghetti.
- 4-5 big potatoes
- 1 cup mixed veggies, I used carrots, broccoli and red pepper
- 1/2 avocado
- a pinch of salt
1. Peel and cut the potatoes into small bites.
2. Boil the potatoes and the veggies until ready. Usually it takes 30 minutes without preheating the hot pot.
3. Set aside to chill a little bit.
4. Pour them in the food processor with a little bit of the water.
5. Add the avocado and the salt.
6. Blend until nice and creamy.
7. Serve with leafy green salad and tomatoes :)
Time for preparation: 40 minutes.