Sunday, March 06, 2005

Soup's On

Tomato and Red Pepper Bisque

9 cup yield

½ cup chopped yellow onion
½ cup unsalted butter or olive oil
1 1/2 teaspoon dill weed
1 ½ teaspoon Italian herbs blended or oregano
5 cups of crushed whole tomatoes
1 large jar of roasted red peppers
4 cups chicken stock
2 tablespoons flour
2 teaspoons salt
½ teaspoon white pepper
1 bunch chopped parsley
4 teaspoons honey
11/4 cups half and half
2/3 cup milk
1/2 cup sherry
Optional: sour cream and extra parsely for garnish
In a large pot saute onions in butter or oil along with the dill and herbs for 5 minutes or until the onions are translucent. Add tomatoes, peppers, chicken stock -- heat.
Make a roux by blending 2 tablespoons of butter with the 2 tablespoons of flour whisking on a medium heat for 3 minutes.
Add to the stock and whisk to blend.
Add salt and pepper.
Bring to a boil, stirring occasionally. Reduce eat and simmer for 15 minutes. Add chopped parsley, honey, cream and milk.
Remove from heat and puree batches in a blender. Be careful as liquid is hot so blend in small batches.
Add sherry and stir
Serve with sour cream and parsley on top.
Serve with a hardy bread and salad. This is a versatile soup because it and be made ahead of time and reheated. Or, if there is any left over, freeze for later use.


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