Tomato BisqueFrom sas 8 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
well written and well presented.
should be delicious!
shai in Gainesville 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
This was wonderful. My family is asking when am I going to make it again.Rocky37167 in loved it
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