Tuesday, October 12, 2010

Tomato Bisque

Recipe Courtesy of Food Network
Photo Courtesy of Glittersoup


Ingredients
4 tablespoons unsalted butter
1 tablespoon minced bacon (about 1/2 ounce)
1 yellow onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
5 tablespoons all-purpose flour
5 cups chicken broth
1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1/2 cup heavy cream
Salt
Black pepper

Directions
Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.


Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.


When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth (or use an immersion blender). Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.


Whisk the heavy cream into the soup and season with salt and pepper to taste. Divide among warm soup bowls and serve immediately. Tasty along side a fancy grilled cheese or with a crusty baguette for dipping.

1 comments:

Miss Meat and Potatoes said...

Wow - I absolutely have to make this. We could eat grilled cheese twice a week for dinner and this would make a great 'dipper'. Thanks for sharing!