Recipe of the Week
From the taste kitchen of Dr. Sarah Laginess and Family
Tomato Bisque
INGREDIENTS
- 4tablespoonsbutterwe used unsalted
- 1oniondiced
- 2slicesbacon,proscuitto, or ham, minced
- 4clovesgarlic
- 5 tablespoons whole-wheat flour
- 5cupschicken broth
- 1 28-ozcanpeeled tomatoes(with liquid)
- 3sprigsparsley
- 3sprigsthyme
- 1bay leaf
- 1cupheavy creamor less if desired
- 1 teaspoon saltor more if you are using unsalted homemade broth
- pepper to taste
DIRECTIONS
- Heat the butter in a large soup pot over medium-high heat. Add the diced onion and cook for about 5 – 6 minutes or until it starts to get soft.
- Add the bacon (or other meat) and the garlic and stir for another minute or two or until the meat gets crisp.
- Add the flour and stir vigorously for 2 – 3 minutes.
- Pour in the broth and tomatoes and bring to a boil while whisking constantly.
- Throw in the herbs and simmer on low heat for 30 minutes.
- Remove the herbs and puree the soup either in a blender (in batches) or with a handheld immersion blender (if you like to make soups this is a great tool to have by the way!)
- Stir in the desired amount of heavy cream and salt & pepper to taste. Serve warm.
Notes:
Excellent with grilled cheese
I use the homemade chicken broth from the same website (recipe shared previously)
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