Monday, February 8, 2010

Hearty Tomato Bisque and the Onion Monster!

Brooke: I love onions. I love onions so much that I could eat them like an apple.
Me: Really? Like an apple?
Brooke: Yeah I really like them. You rememb...
Me: (Interrupting) Prove it.
Brooke: Uh...what?
Me: Prove it.
Don't fret. (onion monster enters the scene...luckily we captured it all on film to show you guys)
She shows no mercy.
Muahahaha (Evil cackle after onion defeat)
Shortly after we put the onion out of its misery.

This my friends is a recipe that will stand the tests of time. It is one of the most phenomenal, knock your socks off soup recipe. Words.... wor... they can't even describe this masterpiece.

Tomato Bisque Recipe
adapted from The Food NetworkServes 4-6
1T olive oil
1/2 medium onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
2 cloves garlic, minced
5T all-purpose flour
5c chicken broth (or veggie broth)
1 (28oz) can whole, peeled tomatoes (with liquid), chopped
3 parsley sprigs (or about 1/2T dry parsley)
3 fresh thyme sprigs (or 1/2T dry thyme)
1bay leaf
1 cup heavy cream
1 3/4 teaspoon kosher salt
Freshly ground black pepper

1. Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes. 2. 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 (sprinkle in if using dry ingredients). Lower the heat, place the lid on, and simmer for 30 minutes. Remove from the heat and allow to cool. For those of you who are impatient like me, fill kitchen sink with ice cube (aprox. 1 tray) and ice cold water to speed up the cooling process. 3.When the soup base is cool, remove and discard the herb bundle. Working in batches (if you need to), transfer the mixture to a blender and puree until smooth. Using a sieve (I used my food mill) over a large bowl, strain the tomato puree. Return the puree to the pot 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.
Almost all gone!

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