Tomato Bisque

by on May 22, 2016 » Add the first comment.
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INGREDIENTS

  • 2 C tomato – pieced
  • 1/2 Vidalia onion – sliced thin
  • 1/4 C chopped carrot
  • 1/4 C chopped celery
  • 1 TBL tomato paste
  • 1 bay leaf – to be removed at step 10
  • 3 TBL Butter
  • 1 C Stock
  • 1/2 C Water
  • 1/2 C Milk
    – use for finishing it up – SEE BOTTOM OF PAGE
  • 1/2 C Heavy cream
  • 1 egg yolk
  • 2 Chives – minced
  • 1 TBL Sour cream
  • 1 tsp dried parsley
  • 1 lemon
  • Black pepper and Thyme to taste – just a dash

STEP BY STEP

  1. Toss tomato in about 1 tsp salt
  2. Put tomato pieces on a baking sheet in the oven at 350º for 30-45 minutes (See step 4)
  3. Slice onion in half, and then very thin.
  4. Sweat onion, carrot, celery and tomato paste in butter on low heat 1/2 hour.
  5. Add 1 TBL AP flour and cook an additional 3 minutes
  6. Add stock and bring to a boil.
  7. Reduce to a bare simmer and add milk and water.
  8. Put all tomato pieces into the pot.
  9. Bring back to a simmer, then remove pot from heat.
  10. Remove bay leaf
  11. Puree carefully
    – – Strain or run through a food mill. – You can buy one BY CLICKING HERE.
    AT THIS POINT, YOU CAN POUR IT INTO FOUR HALF-PINT CANNING JARS, or TWO ONE-PINT CANNING JARS
  12. Mix in heavy cream.
  13. Pour back into the pot, and return to a low heat JUST UNTIL IT STARTS TO THICKEN
  14. Add 1 tsp lemon (or zest and juice from one lemon)
  15. Remove pot from burner.
  16. Temper in your egg yolk.  CLICK HERE to see how to temper.
  17. Garnish w/ sour cream & Chives

IF YOU HAVE PUT IT INTO FOUR HALF-PINT CANNING JARS, HERE IS WHAT YOU NEED FOR EACH JAR

 

  • 2 TBL Heavy cream
  • 1/2 egg yolk
  • 1/2 Chives – minced
  • 1 tsp Sour cream
  • 1 pinch  dried parsley
  • zest and juice from 1/4 lemon
  • Black pepper and Thyme to taste – just a shake

IF YOU HAVE PUT IT INTO TWO ONE-PINT CANNING JARS, HERE IS WHAT YOU NEED FOR EACH JAR

  • 1/4 C Heavy cream
  • 1 egg yolk
  • 1 Chives – minced
  • 2 tsp Sour cream
  • 2 pinch  dried parsley
  • zest and juice from 1/2 lemon
  • Black pepper and Thyme to taste – just a shake

 

Find more like this: Stews and Soups

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