gastronome
Mimi's tomato bisque

This is my favorite tomato soup recipe. You can muck with the recipe very safely to make it lower-fat and a little less rich; as written, the recipe creates an incredibly deep, rich soup that's edible only by the cup. If you want it as a main course for dinner, cut the milk down to 1 cup and fill in stock for the rest. Don't miss the gin - it's the secret ingredient! I bet you could make it vegan by using veggie stock, and stirring in a bit of warmed-up soy milk and some plain soy yogurt instead of the sour cream.

Recipe from Allison Becker Hurt's Kitchen Suppers - Good Food for Good Friends, a cookbook i heartily recommend to all of you, especially those of you who like to cook for your clan.

Makes 4-6 servings

3 c. milk
1/2 c. fine bread crumbs
1 medium onion stuck with 9 whole cloves
2 tsp sugar
1 sprig parsley
1 bay leaf
2 c. chopped ripe fresh or drained, canned tomatoes
1/2 tsp baking soda
2-3 tsp gin, to taste
4 tbsp (1/2 stick) butter
1 c. sour cream
salt and freshly ground black pepper, to taste
for garnish: lemon slices, pickled onions eah stuck with a clove, chopped fresh parsley, or dollops of sour cream.

1. In a medium pot, combine the milk, bread crumbs, onion, sugar parsley and bay leaf. Bring to a simmer over very low heat, then simmer for five minutes. Discard the bay leaf. Remove and reserve the onion.

2. Stir in the tomatoes and baking soda. Bring to a simmer, then cook gently for 15 minutes. In batches, transfer the soup to a food processor or blender and puree.

3. Pour the pureed soup back into the soup pot. Return the onion to the
soup. Stir in the gin. Bring to a gentle simmer over very low heat. Cook
gently for 20-30 minutes.

4. Discard the onion and whisk in the butter. Stir in the sour cream. Season with salt and pepper. Increase the heat to medium and cook, stirring constantly, until the soup is very hot but not boiling. Serve immediately, garnishing each serving as you wish.

Notes from meriko:
a) i peeled the onion.
b) i used half 2% milk, and half veggie stock. I'm sure chicken stock would work as well.
c) i used canned tomatoes. Unless your tomatoes are just brilliant, canned tomatoes are usually better.
d) i used bombay sapphire gin, because it's what i had.
e) This took about an hour to make.

Posted by shock on February 15, 2003 | TrackBack
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