So I made a tomato bisque tonight with a pretty straight-forward recipe I found online.
Here's what you'll need:
5 cups of chicken stock
5 tablespoons of all purpose flour
1 28 oz can of whole tomatoes
1 onion
1 carrot
1 celery stick
4 cloves of garlic
1 cup of heavy cream
1 bay leaf
3 parsley sprigs
3 thyme sprigs
Salt + Pepper
bacon (however much you deem necessary)
Start by frying the bacon in a soup pot till crispy and the fat has rendered. Transfer the bacon to some paper towels and leave. Chop up your carrots, celery, onion, and garlic and let cook covered in the bacon fat for about 8 minutes, stirring occasionally on a medium heat. You're going to puree these veggies later on so you don't need to cut them up too fine.
Stir in your flour and continue stirring for around 3 minutes to make the roux, then pour in your chicken stock and tomatoes. Whisk constantly and bring your mix to a boil, then add in your bay leaf, parsley, and thyme. Let that simmer for about 30 minutes uncovered on low heat. After 30 minutes, remove from heat and let cool, discard the thyme, parsley, and bay leaf, then transfer to a blender or food processor and puree until smooth. Put it back in the soup pot and back on the burner on a medium heat and whisk in your 1 cup of heavy cream. Add salt and pepper to taste, then serve into bowls and break up the bacon into chunks for garnish.
I didn't take any pictures but it was pretty straight forward.
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