Ingredients: 

500g fennel  

2 medium union chopped    

2 garlic cloves chopped     

10ml olive oil

2.5kg tomatoes (preferible plum )  pureed in a food processor 

4gr fine sea salt  

1kg black pepper 

8 large egg whites, chilled  

5g chopped flat- leaf fresh parsley  

4gr tablespoons chopped fresh basil  

2 tablespoons chopped fresh tarragon  

300 ice , lightly crushed 

4ml dry sherry

Method

Cut whole clean fennel in half lenghtwise and chopped including stalks . 

Cook uniouns , garlic and chopped fennel in oil over moderate heat stirring frequently , until softened, 10 minutes .  Stir in pureed tomato sea salt and pepper and simmer uncovered, stirring occasionally, 20 minutes. 

Pour tomato mixture througha fine mesh sieve into a saucepan , pressing hard on solids , chill down to 4 ° Cand add dry sherry .  

Whisk together egg whites , herbs and ice , in a bowl until frothy , then pour into chilled broth, whisking vigorosly 2or 3 times and rehead all together while stirring carefully till Egg mixture will rise to surface and forms a ‘’”raft ”.  Cook broth a bare simmer uncovered without stirring (keep raft center clear by gentle spooning out a froth), until broth is clear , 15 to 20 minutes. 

Remove saucepan from heat and disturbing raft as little as possible., carefully take of the raft with a fine skimmer and discard . Transfer the remaining consumme’ to a fine mesh sieve lined with a double layer of dampered paper towels set over a bowl or glass measured . Can be served chilled (in summer). 

Just before serving season consume’ with salt to your like . I recommend to serve it with spheres of Bufalo mozzarella or if to time (consuming) grilled asparagus tips and tomato concusses.      

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