Copyright Culinary School of the Rockies 2007 Reprinted with permission.
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Fresh Summer Tomato Bisque
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Prep Time |
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20 minutes |
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Cook Time |
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1 hour and 0 minutes |
| Serves 6 |
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1
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tbsp olive oil
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1
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medium red onion chopped
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8
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large ripe red tomatoes peeled seeded and chopped
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4
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cup chicken stock
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1
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tsp sugar
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1
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cup heavy cream
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salt
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freshly ground black pepper
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1/4
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cup fresh mint leaves chopped
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Heat the olive oil in a large soup pot over medium high heat. Add the onions and cook, stirring occasionally until soft, 7 minutes.
Add the tomatoes, chicken stock and sugar and over high heat, bring to a boil.
Reduce to medium low and simmer until reduced by one-quarter, 20 minutes.
Cool 10 minutes. In a blender, puree the soup in several batches until smooth, 2 to 3 minutes per batch.
Strain into a clean soup pot and bring to a simmer over medium heat. Turn off the heat and stir in the heavy cream.
Taste and season with salt and pepper.
This can be made up to two days in advance to this point. To serve, ladle the soup into bowls and garnish with fresh mint.