10 ounces unsalted Real California butter
1 pound yellow onions, sliced
12 garlic cloves
2 bay leaves
1 tablespoon whole black peppercorns
2 teaspoons dried thyme leaves
1/2 cup tomato paste
5 pounds ripe tomatoes, cored and quartered
2 quarts heavy Real California cream
1 teaspoon ground white pepper
Salt
4 pounds puff pastry
2 egg, beaten with 2 tablespoons water
In large stockpot over medium-low heat, melt 8 ounces of the butter. Add onions, garlic, bay leaves, peppercorns and thyme. Cover and cook about 5 minutes or until onions are soft; do not let onions color. Add tomato paste and lightly toast the tomato paste to cook out the raw flavor. Add tomatoes and 2 cups water, if needed (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. (A food mill works best; however, you may use a blender in batches or a handheld immersion blender, then strain.)
Return soup to stockpot. Add cream, pepper and remaining butter; season with salt. Bring to a simmer. Remove from heat; refrigerate until completely cooled.
Divide soup among 24 (8-ounce) soup cups or bowls. Roll out puff pastry 1/4-inch thick. Cut into 24 rounds slightly larger than cups. Paint rounds with egg wash; place, egg-wash side down, over tops of cups. Press overhanging dough against sides of cups, pulling lightly to make a taut lid. Do not let dough touch soup. (Can be assembled to 24 hours in advance; refrigerate, covered.)
Recipe courtesy of Chef Phillipe Jeanty, Bistro Jeanty, Yountville, Calif.
