Tomato puree soup with pancakes and herbs

Ingredients:

• 1/2 cup flour
• 1/3 cup milk
• 1/3 cup cold water
• 1 egg
• 1 egg white
• A pinch of salt
• 1 tbsp finely chopped green onions
• 2 tsp finely chopped parsley
• 2 tsp finely chopped tarragon
• 3 tbsp. ghee
• 2700 g very ripe plum tomatoes, quartered
• 7 lightly beaten egg whites
• 1 teaspoon of salt
• Freshly ground white pepper

Preparation:

1. Place the flour, milk, water, egg, egg white, and salt in a blender and blend until smooth. Pour into a measuring cup and stir in the herbs. Cover and let sit for 10 minutes. Heat a large nonstick frying pan over medium-high heat and add 2 teaspoons of melted butter. Pour a quarter cup of the pancake batter into the pan and spread it into a thin layer, swirling the pan gently. Cook until the bottom of the pancake is golden brown. Lift the edges to check if the pancake is done, then flip it over and cook for another 15-20 seconds. Remove the finished pancake from the pan, add a little butter, and make the next pancake in the same way. Cook until all the batter is used up. Roll each pancake into a tube and cut into thin slices. Set aside.
2. Now, in a food processor fitted with a metal blade, puree the tomatoes. Process for 3-4 minutes. The puree should be very smooth and watery. Place the puree in a saucepan, add the egg whites and salt, and whisk together. Cook slowly over medium heat, stirring constantly to prevent the puree from burning. When the puree begins to boil, reduce the heat to a simmer. Then let the soup cool for 5 minutes.
3. Place a double layer of damp cheesecloth over a sieve. Without disturbing the egg white layer, carefully pour the soup through the sieve into a clean saucepan. The peel, seeds, and egg white will remain in the sieve. Reheat gently before serving.
4. Add pepper to taste and serve the tomato puree soup in warmed cups with sliced ​​pancakes with herbs.