I made SO much of my most recent Tomato (Vegetable) Bisque, but after giving some away, I realized I wasn't ready to be done with it. There was still about 3 cups left, so to stretch it, I added a 14.5oz can of regular stewed tomatoes, about ⅔c sour cream and 1t+ minced garlic from a jar. The kind preserved in EVOO. I hit this with my immersion blender, and made another 5 or 6 servings! I don't think it's possible to mess up a bisque, if you stick with good ingredients and spice combinations (this might be better than the original!)
I found a beautiful, crusty loaf of Pain au Levain, which is just a fancy French term for Sourdough Bread. I sliced that, cubed it, dried it a while in a 300° oven then tossed it in EVOO, 1+t jarred garlic and 1+t of ranch dressing powder. It actually sounds better than it was, but that's okay, each time I make these, I learn something new. This particular batch needed more seasoning - my previous one had too much! Just keep experimenting! Happy Cooking Everyone! . .Lin
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