Chef’s Recipe: Harry Kambolis’ Tomato Fennel Consommè

Sunday, 13 June 2010 | Tags: , , ,

For our review of Three Sisters Around the Greek Table, chef and restaurateur Harry Kambolis was our guest. He shared this delicious starter soup with us after the show.



3 28-ounce cans whole plum tomatoes, chopped
1 cup diced onion
8 egg whites
1 cup water
½ cup diced fennel
¼ cup diced celery
2 cups lightly packed basil leaves
4 cloves garlic, cut in half
1 tsp granulated sugar
1 tsp kosher salt
½ tsp black pepper
½ tsp saffron threads
¼ tsp grated nutmeg


5 ounces chorizo, julienned
10 raw cherrystone clams, shucked
1 cup assorted-coloured chard stalks, julienned



Blend all ingredients in a large, heavy-bottomed stock pot, ensuring the even distribution of egg whites. Bring to a simmer, stirring constantly with a wooden spoon or rubber spatula to prevent the egg whites from sticking to the bottom of the pot.

When white foam begins to form around the edge of the pot, stop stirring, reduce the heat to low, and simmer, uncovered, for 2 to 3 hours. The egg whites will rise to form a ‘raft’, bringing all the impurities to the surface and leaving a clear, intensely flavored liquid below.

Strain the consommé through three layers of cheesecloth or a fine-mesh strainer. Allow the solids to drip for an hour or so to increase the yield.


Sauté the chorizo in a small skillet over medium-high heat until golden. Drain on paper towel.

To Serve

To serve, reheat the consommé until steaming. Divide the chorizo, raw clams, and chard stalks among 10 shallow bowls. Ladle the steaming tomato consommé over top. Serve immediately.


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