Viking Cooking (1/14/11) - Winter Tomato Bisque - WSMV News 4

Viking Cooking (1/14/11) - Winter Tomato Bisque

Serves 4 as a main course or 8 as appetizer
INGREDIENTS 1 large onion cut in medium dice 1 carrot cut in medium dice 1 stalk celery cut in medium dice 2 large cloves garlic peeled and sliced 2 TBS all-purpose flour 1 28 oz can San Marzano tomatoes 1-cup chicken stock (alternately you can use vegetable for a vegetarian soup) 2 sprigs fresh thyme 1/4-cup heavy cream Kerrygold unsalted butter Kosher salt California Olive Ranch olive oil 1 large lemon, halved
METHOD
  1. Preheat oven to 425*
  2. Preheat a saucepan over medium heat. Add olive oil and butter to coat pan and add onion/carrot/celery/garlic. Cook until slightly softened.
  3. Sprinkle veg with flour and cook for 1 minute. Add tomatoes/stock/thyme and stir to combine. Bring to boil and reduce heat. Cook uncovered for 10 minutes.
  4. Remove tomatoes from pan and place in blender. Process until smooth.
  5. Pour tomatoes back in pan over medium heat. Add heavy cream and stir to combine. Cook until heated through.
  6. Taste and adjust with lemon juice and salt.
  7. Serve immediately topped with grated Parmigiano Reggiano cheese.
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