Tomato BisqueFrom sas 6 years ago
- 4 tablespoons unsalted butter shopping list
- 1 tablespoon minced bacon (about 1/2 ounce) shopping list
- 1 spanish onion, chopped shopping list
- 1 carrot, chopped shopping list
- 1 stalk celery, chopped shopping list
- 4 cloves garlic, minced shopping list
- 5 tablespoons all-purpose flour shopping list
- 4 cups chicken broth, homemade or low-sodium canned shopping list
- 1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped shopping list
- I use only San Marzano certified canned tomatoes. I am also using fresh garden tomatoes shopping list
- 2 tbs.cream sherry shopping list
- 3 parsley sprigs shopping list
- 3 fresh thyme sprigs shopping list
- 1 bay leaf shopping list
- 2 cup heavy cream shopping list
- 1 3/4 teaspoon kosher salt shopping list
- Freshly ground black pepper shopping list
- Garnish: creme fraiche and scallion (OPTIONAL) shopping list
How to make it
- 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 40 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. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot add the sherry and reheat over medium heat.
- Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.
- For dinner parties I put some creme fraiche on top and garnish with scallion or chive.
The Cooksas Farmington, CT
The Rating4 people
This was wonderful. My family is asking when am I going to make it again.Rocky37167 in loved it
You should rack your brain more often
Sas... ;-)~~Very nice recipe. Timely too as I have tomatoes that must be cooked now... LOL I will make good use of this recipe... High 5~ Jimjimrug1 in Peoria loved it
well written and well presented.
should be delicious!
shai in Gainesville loved it
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