I've discovered I really love bisques!
I was going to attempt a shrimp bisque today, but got sidetracked by all the vegetables I wanted to use, so I decided to wait on that for now. Today it's a 4 quart pot of tomato vegetable bisque.
- 3 stalks celery
- 2 big carrots
- 1 medium onion
- 5-6 cloves of garlic
- 3 colorful mini peppers
- 2T Moroccan EVOO
- 1t lemon pepper
- 1t fresh ground black pepper
- 2t Rosemary Seasoning *
- ~ or Italian seasoning
- 1T Chicken or Vegetable Soup Base
- 1T good quality dark balsamic vinegar
- 28oz. can of crushed tomatoes
- 14.5oz can of stewed tomatoes
- 1c sour cream
Slice-chop all the vegetables into a 4 quart pot. Drizzle with the olive oil. Stir-saute' for about 10 minutes until they start to scent your kitchen and turn translucent. Add the seasoning group of ingredients and continue to stir for a few more minutes before adding the tomatoes and 2-4c water. Cover and simmer on low heat for another 20 minutes. Remove from heat and blend with an immersion blender. Cool for an hour, then stir in the sour cream. Serve topped with croutons, dill, sunflower seeds and a dab of sour cream. . .Lin
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