Directions: |
Directions:Begin by getting your ingredients ready, chop your onions and celery, and shred your cheddar cheese. In a 4 quart sauce pan, melt your butter and add the chopped onion and chopped celery. Allow the onions and celery to cook for a few minutes , then add your flour to the pan and mix well. Turn down the heat and allow your veggies and roux to cook for about 5 minutes, do not let the roux get too dark or burn. Heat your stock in another sauce pan and after the roux has cooked (the flour should begin to smell a little like bread) add your stock to the roux, use a wire whip and mix well. Now add your tomatoes , and seasonings and allow to simmer for about 30 minutes. If you have an immersion blender after the bisque has simmered use your immersion blender to puree as much of the product as possible, you can also transfer it to a food processor or blender, just be very careful with your hot bisque!! After you have either used an immersion blender or food processor, strain your bisque to remove all the bits and pieces of celery, onions, and tomatoes. Return the bisque to the pot and add the heavy cream and fold in the cheddar cheese. At this time if your bisque appears to thick you can either add more vegetable stock, milk, or just plain water. Taste your soup and re-season if necessary, and allow your soup to simmer for another 15 minutes. If you have a thermometer, check the temp remember it should always be over 165 degrees. Tomato Bisque goes so well with so many dished, but being brainwashed as a child my first thoughts are to a great grilled cheese sandwich! But it is also a great first course for just about any meal. |
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