Post by wilderness on Jan 17, 2017 10:39:32 GMT -5
Just Enough Tomato Bisque
wellenuffalone.blogspot.com/2009_01_01_archive.html
"I dearly wish I had made more of this, 2 cups of bisque were gone in a flash. But I only had 2 tomatoes going all wrinkly on me. If I had 4 or 5 I'd have doubled this. This is a great thing to make when you find over ripened tomatoes on the marked down rack. The more the better. I went looking for recipes to compare to mine and I was shocked at how many internet recipes for soup, begin with. . . . a can of soup! Is that one of those chicken and egg things? You can also spice this up with some cilantro and hot sauce, and top it with Parmesan."
TOMATO BISQUE
1 cup chicken stock (or water)
½ cup water
2-3 very very ripe tomatoes (or 1 can of stewed tomatoes)
1-2 tablespoons butter
fresh black pepper
1/8 teaspoon salt
½ cream or half and half
[fresh parsley]
To the stock add diced tomatoes and all their juices.
Add butter and parsley
Simmer 15 minutes until tomatoes break down.
Remove from heat.
Use a potato masher to break down tomatoes, it separates the skins and seeds from the pulp.
Use a sieve or a slot spoon to fish out the seeds, or leave them in.
Add cream or half and half
Return to stove and heat through
Season to taste.
