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Tomato Bisque Recipe

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This recipe for Tomato Bisque, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Monday, October 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Saute in 2 tablespoons Olive Oil:
1 cup onion, chopped

Add:
1 tablespoon garlic, minced

Add and Simmer:
4 cups tomatoes, seeded and diced
1 1/2 cups fennel bulb, trimmed, diced
1 cup russet potato, peeled, diced
1/4 cup carrots, peeled and grated

Add and Simmer:
4 cups chicken or vegetable broth
3 tablespoons fresh basil, chiffonade
2 tablespoons fresh lemon juice
2 tablespoons dry sherry
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 teaspoons salt
1/2 teaspoon white pepper

Directions:
Directions:
Saute onions in olive oil 4–5 minutes, in a large stockpot over medium heat. Stir often so that the onions don’t stick.

Add minced garlic and stir about 1–2 minutes. Turn heat to low so garlic doesn’t burn. It’ll turn brown and rancid-smelling if burned.

Add prepared vegetables. Put tomatoes in first. This creates liquid in the stockpot to prevent other vegetables from burning.

Add chicken broth and stir. Add basil, lemon juice, sherry, oregano, thyme, salt, and white pepper. Simmer 20–30 minutes. When vegetables are cooked, puree soup in half-batches. Keep lid covered with a towel. Begin on low and increase speeds gradually. Repeat with other half of soup and puree until smooth. Transfer to another container and set aside or store in the refrigerator.

Preparing Fennel:
Fennel has many stems and fronds at the top of the bulb. For this soup, cut them off and discard. Peel away any discolored layers from the bulb. Quarter the bulb and cut out the core. Then dice.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I got this recipe from CuisineRecipes.com [CuisineRecipes@Lists.CuisineRecipes.com]

 

 

 

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