Tomato Bisque Iii
Serves: 2
Aurelia Collier
1 January 1970
Based on User reviews:
57
Spice
51
Sweetness
51
Sourness
30
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
1 cup
Butter1 small
Onion (finely chopped)1 stalk
Celery (finely chopped)2 cloves
Garlic (minced)3 tbsps
All-Purpose Flour3 tbsps
Tomato Paste4 cups
Chicken Broth3 tbsps
White Sugar1 tsp
Ground Nutmeg1 cup
Heavy Cream1
SaltDirections:
1
Melt the butter in a large saucepan over medium heat
2
Stir in the onion, celery, carrot, and garlic
3
Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes
4
Stir in the flour and cook 1 minute longer, stirring constantly
5
Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg
6
Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender
7
Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full
8
Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree
9
Alternately, you can use a stick blender and puree the soup in the saucepan
10
Return the pureed soup to the saucepan and stir in the cream
11
Cook over medium heat until the soup is hot
12
Season with salt and pepper to taste before serving